FIELD: food industry.
SUBSTANCE: method envisages preparation of preserves in the forms of chopped black grouse cutlets with garnish and red main sauce. Cutlets are prepared from mince produced by way of chopping black grouse flesh, raw tallow and wheat bread soaked in milk and their mixing with part of 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, parsley roots and bulb onions cutting, sauteing in melted butter and straining; then the components are mixed with frozen sugar peas and greens, tomato paste, sugar, the remaining salt, 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.
