FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. White bread is soaked in milk and chopped. Meat is chopped. The listed components are mixed with part of salt and part of black hot pepper. Mince is produced and moulded. Then the mince is mealed in wheat crumbs and fried in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. Asparagus and greens are cut and frozen. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, asparagus, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, 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.
