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