FIELD: food industry.
SUBSTANCE: invention relates to production of canned lunch second courses. Method envisages preparation of recipe components, cutting, sautéing in melted fat and chopping bulb onions, cutting, freezing and chopping fresh ornamental cabbage, cutting and chopping pork, mixing the listed components with chicken eggs, wheat breadcrumbs, salt and black hot pepper to produce mince, moulding mince and frying it in melted fat to produce cutlets, packing cutlets and melted fat, sealing and sterilisation.
EFFECT: method allows to get a new tinned food using nonconventional vegetable raw materials without changing organoleptic properties of desired product.
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