FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, chopping beef, raw pork 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, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, green cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, green peas, green and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing, sealing and sterilisation. The components are used at the following expenditure ratio, weight parts: beef - 242.8-249.9; raw pork tallow - 30.8; melted fat - 20.9; carrots - 16.1-16.6; parsley roots - 4.3-4.4; bulb onions - 12.1-12.3, green peas - 563.8; greens - 17.2; wheat bread - 48.3; wheat crumbs - 13.8; pumpkin seeds extraction cake - 16.6, water - 71.7; tomato paste in conversion to 30% dry substances content - 17.2, sugar - 4.3, salt - 12, black hot pepper - 0.3, 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.
