FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Wheat bread is soaked in milk and chopped. Black grouse flesh and raw tallow are chopped. The components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted butter to produce cutlets. Carrots, white vegetables, leek and bulb onions are cut, sauteed in melted butter and strained. Turnips are cut and blanched. French beans and greens are cut and frozen. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. One mixes the components with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. The cutlets, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
