FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, beef cutting, frying in margarine and milling, carrots, bulb onions and white vegetables cutting, sauteing in margarine and milling, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt and black hot pepper, the mixture cooking, packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
