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, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince. Then one performs the produced mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles. Then one performs French beans and green cutting and freezing, bulb onions cutting and sauteing in melted butter, sunflower flour pouring with bone broth and maintenance for swelling, French beans, green, bulb onions and sunflower flour mixing with sour cream, "Yuzhny" sauce and the remaining salt, round rissoles and the produced mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
