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. Then one performs the produced mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Then one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs carrots, parsley roots, bulb onions, green peas, green and sunflower flour mixing with tomato paste, 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: method ensures reduction of the manufactured target product adhesion to container walls.
