FIELD: food industry.
SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages recipe components preparation, beef and raw beef tallow cutting and mincing, soaking in drinking water. Wheat bread and bulb onions are minced; one mixes the listed components with chicken eggs, salt and black hot pepper to produce mince. The mince is moulded, mealed in rusk flour and fried in melted fat to produce meat balls. Parsley greens are minced, wheat flour is browned in melted butter. Ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Then 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 meatballs and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
