FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, preparation of pectin solution in water at the components weight ratio equal to 1:20, rye offal scalding in boiling water at the components weight ratio equal to 1:4-1:5 during 20-40 minutes, cooling to a temperature no higher than 40°C, pectin introduction and cooling to a temperature no higher than 15°C, beef mincing and part of bulb onions milling, the listed components mixing with part of salt and black hot pepper to produce mince, parsley, dill and celery greens mincing, fresh white cabbages chopping and freezing, greens and cabbages mixing with the remaining salt to produce filling, rolls forming from mince and the filling, mealing in bread crumbs and frying in butter, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the extraction cake mixing with tomato puree and sour cream and cooking to produce a sauce, the rolls and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
