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, beef and pork 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. Then one performs carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, French beans and greens cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and sunflower flour with tomato paste, 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.
