FIELD: food industry.
SUBSTANCE: method envisages preparation of preserves in the forms of chopped pheasant cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping pheasant flesh, raw tallow and wheat bread soaked in milk and their mixing with salt and black hot pepper. Moulded mince cutlets are mealed in wheat crumbs and fried in melted butter. A mixture is prepared from carrots, parsley roots and bulb onions (cut, sauteed in melted butter and strained), frozen French beans and greens. Ground pumpkin seeds extraction cake and spices are added into the mixture. Before mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then cutlets, the produced mixture and bone broth are packed with subsequent sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
