FIELD: food industry.
SUBSTANCE: invention relates to the technology of production of meat and vegetable preserves. The method envisages preparation of recipe components at the following expenditure ratio, weight parts: beef - 724.3-745.7; pork - 620-780; melted fat - 140.29; chicken eggs - 8.49; carrots - 13.37-13.71; bulb onions - 92.57-93.76; white vegetables - 7.11-7.23; rusk flour - 38.86; pumpkin seeds extraction cake - 22.5; tomato paste in conversion to 30% dry substances content - 58.29; acetic acid in conversion to 80% concentration - 1.2; water - 133.14; sugar - 8; salt - 12; black hot pepper - 1.2; cloves - 0.12; bone broth till the target product yield is equal to 1000. Beef and pork are cut and minced. Wheat bread is soaked in drinking water and minced. Part of bulb onions is minced. The listed components are mixed with melange, part of salt and part of black hot pepper to produce mince. The mince is moulded, mealed in rusk flour and fried in melted fat to produce meat balls. Carrots, white vegetables and the remaining bulb onions are cut and sauteed in melted fat. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, bone broth, sugar, the remaining salt, the remaining black hot pepper and cloves. One cooks the mixture and adds acetic acid to produce a sauce. The meat balls and sauce are packed, sealed and sterilised.
EFFECT: technology allows to reduce the manufactured target product adhesion to container walls.
