FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping. Then one performs 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 round rissoles, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, parsley roots, bulb onions, French beans, green and sunflower flour with tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
