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 performs the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter to produce round rissoles. Then one performs greens cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, sunflower flour pouring with bone broth and maintenance for swelling. One mixes green peas, greens, bulb onions and sunflower flour with sour cream, "Yuzhny" sauce and the remaining salt. The round rissoles and produced mixture are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
