FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of preserves in the form of chopped partridge cutlets with garnish and white sauce with vegetables. Cutlets are prepared from mince produced by way of chopping partridge flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, white vegetables, leek and bulb onions (cut, sauteed in melted butter and strained), cut and blanched rutabaga, cut and frozen French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, vegetable mixture and bone broth are packed with subsequent sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
