FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves mince, garnish and sauce production, mince moulding and frying in melted butter to produce beefsteaks, the beefsteaks, garnish and sauce packing, sealing and sterilisation to produce the target product. Mince is produced by way of beef and speck chopping and mixing with 17% of the recipe quantity of milk, ground black hot pepper and nearly 40% of the recipe quantity of salt. Garnish is produced by way of fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, cabbages, potatoes and carrots mixing with preserved green peas. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, pumpkin seeds extraction cake mixing with the remaining recipe quantity of milk, bone broth, sugar and the remaining recipe quantity of salt.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
