FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, vine leaves freezing and defrostation, carrots, parsley root and bulb onions cutting and sauteing in margarine, greens cutting and freezing, rice cooking till double weight increase, chicken chopping, mixing carrots, parsley root, bulb onions, greens, rice and chicken with tomato paste and salt to produce mince; the mince moulding into vine leaves to produce rolls, kvass boiling, sunflower flour pouring with bone broth and maintenance for swelling, mixing kvass and sunflower flour with sour cream and bone broth to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
