FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of preserved products for school age children alimentation. The method envisages recipe components preparation, preparation of pectin solution in water at the components weight ratio equal to 1:20, wheat offal scalding in boiling water at the components weight ratio equal to 1:4-1:5 during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin introduction and cooling to a temperature no higher than 15°C, beef mincing and part of bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh white cabbages chopping and freezing, greens and cabbages mixing with the remaining salt to produce filling, rolls forming from mince and the filling, mealing in bread crumbs and frying in butter, sunflower flour pouring with drinking water and maintenance for swelling, the flour mixing with tomato puree and sour cream and cooking to produce a sauce, the rolls and sauce packing, sealing and sterilisation. All the recipe components are used at a specified expenditure ratio.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
