FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in drinking water and chopped. Beef is chopped. The listed components are mixed with part of salt and part of black hot pepper to produce mince; the mince is moulded to produce round rissoles. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Fresh green peas are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, white vegetables, bulb onions, turnips, French beans, green peas, greens and pumpkin seeds extraction cake with milk, sugar, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf. Round rissoles, the produced mixture and bone broth are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
