FIELD: food industry.
SUBSTANCE: method involves recipe components preparation, wheat bread soaking in milk and chopping, turkey flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, carrots, white vegetables, bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas freezing, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation; one uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: turkey - 844.8-873.5; raw tallow - 11.1; melted butter - 21.1; carrots - 9.8-10; white vegetables - 9.9-10; bulb onions - 10.7-10.9; rutabaga - 5.2; green peas - 454.2; French beans - 4.6, greens -17.4; wheat bread - 75; wheat crumbs - 27.8; pumpkin seeds extraction cake - 26.9; milk - 108.3; salt - 12; citric acid - 0.07; black hot pepper - 0.15; laurel leaf - 0.08; bone broth till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
