FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in milk and chopping, partridge flesh and raw tallow chopping, the listed components mixing with nearly 33% of the recipe quantity of salt and nearly 33% of the recipe quantity of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, leek and bulb onions cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and greens cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, mixing the extraction cake, carrots, white vegetables, leek, bulb onions, turnip, French beans and greens with the remaining recipe quantity of salt, citric acid, the remaining recipe quantity of black hot pepper and laurel leaf to produce a mixture, the cutlets, mixture and bone broth packing, sealing and sterilisation to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
