FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, meet chopping, the listed components mixing with part of salt and part of black hot pepper to produce a cutlet mass, bulb onions cutting, sauteing in melted fat and partial straining, chicken eggs boiling, shelling and cutting, parsley greens cutting, mixing the unstrained part of bulb onions, chicken eggs and parsley greens to produce mince, the mince moulding into the cutlet mass, mealing in wheat crumbs and frying in melted fat to produce zrazy, fresh white cabbages shredding and freezing, carrots and parsley roots cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, the strained part of bulb onions and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the zrazy, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
