FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves wheat bread soaking in milk and chopping, meat chopping, part of bulb onions cutting and sauteing in melted fat, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat flour and frying in melted fat to produce meat balls, fresh white cabbages shredding and freezing, carrots, parsley roots and the remaining bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling (at a ratio of nearly 1:5) and carrots, parsley roots, strained bulb onions and pumpkin seeds extraction cake mixing with bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, meat balls, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
