FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, rice cooking till double weight increase, meat chopping, cutting and sauteing (in melted fat) part of bulb onions, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, cutting, sauteing (in melted fat) and straining carrots, parsley roots and the remaining bulb onions, sunflower flour pouring with bone broth and maintenance for swelling and mixing carrots, parsley roots, the strained part of bulb onions and sunflower flour with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, meat balls, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
