FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared. Wheat bread is soaked in milk and chopped. Meat is chopped. One mixes the listed components with part of salt and part of black hot pepper to produce mince; then one proceeds with the mince moulding, mealing in wheat crumbs and frying in melted fat to produce round rissoles. Carrots, parsley roots and bulb onions are cut, sauteed in melted fat and strained. French beans and greens are cut and frozen. Brined cucumbers are cut. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes carrots, parsley roots, bulb onions, French beans, greens and pumpkin seeds extraction cake with "Yuzhny" sauce, tomato paste, acetic acid, 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.
