FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: pork - 289.6-364.2; margarine -22; vine leaves - 171.9; rice - 38.2; carrots - 70.3-72.1; parsley roots - 60-60.8; bulb onions - 70.3-71.2; parsley greens - 30.1; sunflower flour - 26; sour cream - 48.1; tomato paste in conversion to 30% dry substances content - 8; kvass - 120.2; salt - 12; black hot pepper - 0.2; chicken broth till the target product yield is equal to 1000. Vine leaves are frozen and defrosted. Carrots, parsley root and bulb onions are cut and sauteed in margarine. Parsley greens are cut and frozen. One performs rice boiling till double weight increase. Pork is cut. Then one mixes carrots, parsley root, bulb onions, parsley greens, rice and pork with tomato paste, salt and black hot pepper to produce mince; then one performs the mince moulding into vine leaves to produce rolls. Kvass is boiled. Sunflower flour is poured with chicken broth at a weight ratio equal to nearly 1:5 and maintained for swelling. Kvass and sunflower flour are mixed with sour cream and chicken broth to produce a sauce. The rolls and sauce are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
