FIELD: food industry.
SUBSTANCE: invention may be used during preserved second-course lunches production. After recipe components preparation one performs wheat bread soaking in milk and chopping, hazel grouse flesh and raw tallow chopping. The listed 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. Turnip is cut and blanched; French beans and greens are cut and frozen; fresh green peas are frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes prepared carrots, white vegetables, leek, bulb onions, turnips, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Cutlets, produced mixture and bone broth are packed into a container. One performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
