FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, wheat bread soaking in milk and chopping, beef and pork chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, the listed components mixing with flour, bone broth, tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce, the round rissoles, cabbages and sauce packing, sealing and sterilisation; the method specificity is as follows: in the sauce composition the flour is represented by ground pumpkin seeds extraction cake that is poured with bone broth and maintained for swelling (before mixing).
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
