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, cutting and sauteing (in melted fat) part of bulb onions, 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, cutting, sauteing (in melted fat) and straining carrots, white vegetables, the remaining bulb onions, leek and paprika, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling and mixing carrots, parsley roots, the strained part of bulb onions, leek, paprika and pumpkin seeds extraction cake with bone broth, tomato paste, dry red wine, sugar, the remaining salt, the remaining black hot pepper, allspice and laurel leaf to produce a sauce, meat balls, cabbages and sauce packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
