FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared. White bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in wheat crumbs and fried in melted fat to produce round rissols. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Sugar peas and greens are cut and frozen. Sunflower flour is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, sugar peas, greens and sunflower flour with "Yuzhny" sauce, tomato paste, sugar, the remaining salt, the remaining black hot pepper, mustard and laurel leaf. Round rissoles, produced mixture and bone broth are packed. One performs sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
