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 drinking water and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding to produce round rissoles, carrots, white vegetables, bulb onions and leek cutting, sauteing in melted butter and straining, turnip cutting and blanching, French beans and green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, mixing carrots, white vegetables, bulb onions, leek, turnip, French beans, green peas, green and sunflower flour with milk, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the round rissoles, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
