FIELD: food production technology.
SUBSTANCE: method is implemented by boiling, peeling and cutting of hen's eggs, cutting and chopping of beef, cutting and browning in margarine of onions. Asparagus and dill greens are cut, wheat flour is browned in melted butter. Beef, part of bulb onion, dill greens, table salt and black pepper are mixed without oxygen access for mince preparation. Mince is cut and formed with hen's eggs for meat balls preparation. Asparagus, the remaining part of bulb onion, wheat flour, tomato paste and table salt are mixed without oxygen access with certain ratio of components for garnish preparation. The obtained meat balls, garnish and sour cream are packed, sealed and sterilised.
EFFECT: product of higher digestibility.
