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, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles, 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, the round rissoles and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
