FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef, beef liver and beef heart cutting and chopping, buckwheat groats cooking till double weight increase, bulb onions cutting and sauteing in cooking fat, the listed components mixing with chicken eggs, milk, part of salt and part of black hot pepper to produce mince; the mince moulding to produce meatballs, carrots cutting, fresh white cabbages chopping and freezing, wheat flour sauteing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, wheat flour and pumpkin seeds extraction cake mixing with sour cream, bone broth, the remaining salt and the remaining black hot pepper to produce a sauce; the meatballs, vegetables and sauce packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
