FIELD: food industry.
SUBSTANCE: method involves recipe components preparation, wheat bread soaking in milk and chopping, partridge flesh 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, parsley roots and bulb onions cutting, sauteing in melted butter and straining, French beans and greens cutting and freezing, mixing carrots, parsley roots, bulb onions, French beans and greens with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, the produced mixture and bone broth packing (at a preset reagents ratio), sealing and sterilisation. In the process of the method implementation, one uses ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing).
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
