FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages recipe components preparation, mutton and pork cutting and mincing, rice blanching till double increase of weight, bulb onions cutting, sauteing in melted fat and mincing. Then one performs mixing the listed components with melted fat, bone broth, salt, black hot pepper and allspice to produce mince, the mince moulding to produce meat balls; then one proceeds with sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the flour mixing with melted fat, bone broth, tomato puree, sugar, salt and black hot pepper to produce a sauce. Then the meat balls and broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
