FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw beef tallow and part of bulb onions, 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 fat to produce cutlets, fresh white cabbages shredding and freezing, carrots, parsley roots, the remaining bulb onions cutting, sauteing in melted fat and straining, brined cucumbers mincing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing the carrots, parsley roots, strained part of bulb onions, brined cucumbers and pumpkin seeds extraction cake with bone broth, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce, the cutlets, cabbages and sauce packing, sealing and sterilisation. The components are used at the following expenditure ratio, wt %: beef - 234.7-241.6; raw beef tallow - 29.8; melted fat - 27.3; fresh white cabbages - 612.5; carrots - 13.7-13.7; parsley roots - 3.6-3.7; bulb onions - 69.9-70.8, brined cucumbers - 30.34; wheat bread - 46.7; wheat crumbs - 13.3; pumpkin seeds extraction cake - 35, water -69.3; tomato paste in conversion to 30% dry substances content - 12.7, acetic acid in conversion to 80% concentration - 0.13, sugar - 5.1, salt - 12, black hot pepper - 0.28, allspice - 0.02; cinnamon - 0.02; nutmeg - 0.01; laurel leaf - 0.03, bone broth till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
