FIELD: food industry.
SUBSTANCE: invention may be used during preserved second-course lunches production. During round rissoles preparation one performs wheat bread soaking in milk and chopping, meat chopping, the listed components mixing with part of salt and black hot pepper to produce mince, the mince moulding, mealing in wheat crumbs and frying in melted butter. During the sauce production one performs greens cutting and freezing, fresh green peas freezing, bulb onions cutting and sauteing in melted butter, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing green peas, greens, bulb onions and pumpkin seeds extraction cake with sour cream, "Yuzhny" sauce and the remaining sauce. Then one performs round rissoles and the produced mixture packing into a container with subsequent sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
