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 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. One cuts and sautes in melted fat and strains carrots, parsley roots and bulb onions, cuts and freezes green beans and greens, cuts brined cucumbers, pours sunflower flour with bone broth and maintains for swelling. One mixes carrots, parsley roots, bulb onions, green beans, brined cucumbers, greens and sunflower flour with "Yuzhny" sauce, tomato paste, acetic acid, sugar, the remaining salt, the remaining black hot pepper 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.
