FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ceps cutting and blanching, garlic and speck mincing, the listed components mixing with part of salt and part of black hot pepper to produce mince, pork cutting and pounding, mince laying onto the pork, twisting and frying in cooking fat to produce rolls, potatoes cutting and frying in melted fat, beet-roots and bulb onions cutting and sauteing in margarine, green beans cutting and freezing, sunflower flour pouring with mushroom broth and maintenance for swelling, mixing potatoes, beet-roots, bulb onions, green beans and sunflower flour with sour cream, sugar, the remaining salt and the remaining black hot pepper to produce garnish, the rolls, garnish and mushroom broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
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