FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs wheat bread soaking in milk and chopping, meat chopping, part of bulb onions cutting and sauteing in melted fat. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls. One performs fresh white cabbages chopping and freezing; one proceeds with carrots, white vegetables, the remaining bulb onions, leek and paprika cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling. One performs mixing carrots, white vegetables, the strained part of bulb onions, leek, paprika and sunflower flour with bone broth, tomato paste, dry red wine, sugar, the remaining salt, the remaining black hot pepper, allspice and laurel leaf to produce a sauce. The meat balls, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
