FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef, raw beef tallow and part of bulb onions 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 fat to produce cutlets, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, greens cutting and freezing, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, sauteed part of bulb onions, sugar peas, brined cucumbers, green and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, 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 expenditure ratio, wt %: beef - 242.8-249.9 raw beef tallow - 30.8 melted fat - 27 carrots - 12.9-13.24 parsley roots - 3.4-3.5 bulb onions - 71-71.9, brined cucumbers - 18.9 green peas - 563.8 greens - 17.2 wheat bread - 48.3 wheat crumbs - 13.8 pumpkin seeds extraction cake - 16.6, water - 71.7 "Yuzhny" sauce - 8.6 tomato paste in conversion to 30% dry substances content - 13.8, acetic acid in conversion to 80% concentration - 1.34, sugar - 3.5, salt - 12, black hot pepper - 0.3, laurel leaf - 0.03, bone broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов, замачивание в питьевой воде и куттерование пшеничного хлеба, куттерование говядины, говяжьего жира-сырца и части репчатого лука, смешивание перечисленных компонентов с ч
