FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production technology. The method envisages recipe components preparation, wheat bread soaking in milk and chopping, meat chopping. 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 crumbs and frying in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and sunflower flour with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. The round rissoles, produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
