FIELD: food industry.
SUBSTANCE: method envisages preparation of recipe components at the following expenditure ratio, weight parts: pork - 803.1-1010; melted fat -6; vegetable oil - 2.6; bulb onions - 26.3-26.6; pumpkin seeds extraction cake - 7.2; buckwheat groats -221; tomato paste in conversion to 30% dry substances content - 30.2; sugar - 1.44; salt - 17.2; black hot pepper - 0.2; laurel leaf - 0.1; bone broth till the target product yield is equal to 1000. Bulb onions are cut, sauteed in vegetable oil and milled. One mixes bulb onions with flour, bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf and cooks the mixture to produce a sauce. Before the listed components mixing ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling with subsequent addition of the extraction cake into the sauce composition. Pork is cut and fried in melted fat. The pork, buckwheat groats and sauce are packed, sealed and sterilised.
EFFECT: technology allows to reduce the manufactured target product adhesion to container walls.
