FIELD: food industry.
SUBSTANCE: invention relates to the technology of meat preserves production. Recipe components are prepared. Beef and beef raw tallow are cut and minced. Wheat bread is soaked in drinking water and minced. Bulb onions are minced. One mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. The mince is moulded, mealed in rusk and fried in melted fat to produce meatballs. Parsley greens are minced. Wheat flour is sauteed in butter. Sunflower flour is poured with bone broth and maintained for swelling. One mixes parsley greens, wheat flour, sour cream, bone broth and salt and cooks the mixture to produce a sauce. The meatballs and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
