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 part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. One performs French beans and green cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes 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 are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
