FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, wheat bread soaking in drinking water and chopping, beef chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince and the mince moulding to produce round rissoles. One performs simultaneous cutting, sauteing in melted butter and straining of carrots, white vegetables and bulb onions. Turnips are cut and blanched. French beans and greens are cut and frozen. The fresh green peas are frozen. One mixes carrots, white vegetables, bulb onions, turnips, French beans, green peas, greens with sunflower flour, milk, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
