FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, rabbit meat 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, leek and bulb onions cutting, sauteing in melted butter and straining, rutabaga cutting and blanching, green beans, French beans and green cutting and freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, leek, bulb onions, rutabaga, green beans, French beans, greens and pumpkin seeds extraction cake with 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. The components are used at the following ratio, wt %: rabbit 411.1-440.54; raw tallow 11.14; melted butter 21.1; carrots 6.5-6.7; white vegetables 11.3-11.5; bulb onions 5.5-5.6; leek 6.5-6.6; rutabaga 3.54; green beans 458.3; French beans 7.6; greens 17.4; wheat bread 75; wheat crumbs 27.8; pumpkin seeds extraction cake 29; 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 ensures reduction of the manufactured target product adhesion to container walls.
