FIELD: food industry.
SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, pork cutting and mincing, wheat bread soaking in drinking water and mincing, bulb onions mincing. The listed components are mixed with chicken eggs, melted fat, salt and black hot pepper to produce mince. The produced mince is moulded, mealed in rusk flour and fried in melted fat to produce meat balls. Parsley greens are minced; wheat flour is sauteed in butter; ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. One mixes parsley greens, wheat flour, pumpkin seeds extraction cake, sour cream, bone broth and salt and cooks the mixture to produce a sauce. The meat balls and sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
