FIELD: food industry.
SUBSTANCE: recipe components are prepared. One performs beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince. One performs the mince moulding and frying in melted butter to produce beefsteaks. Fresh white cabbages are cut and frozen. Potatoes are cut and blanched. Carrots are blanched and cut. Bulb onions are cut and fried in melted butter. One mixes cabbages, potatoes, carrots and bulb onions with preserved sweet maize to produce garnish. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the product with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce. The beefsteaks, garnish and sauce are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
