FIELD: food industry.
SUBSTANCE: method envisages preparation of preserves in the form of chopped pheasant cutlets with garnish and white sauce with vegetables. 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. Garnish is prepared by way of carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen green beans, French beans and greens, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. One adds into the mixture ground pumpkin seeds extraction cake that is poured with bone broth (before mixing) and maintained for swelling. Then one performs the cutlets and garnish packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
