FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method includes beef preparation, cutting, frying in melted fat and milling. Prepared carrots, bulb onions and white vegetables are cut, sauteed in melted fat and milled. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. The one mixes the listed components with tomato puree, bone broth, sugar, salt, and black hot pepper; then one proceeds with cooking, packing, sealing and sterilisation. The preserves are prepared at the following components ratio, wt %: beef - 115-118.3; melted fat - -82.5; carrots - 46.2-47.8; bulb onions - 49.2-50; white vegetables - 34-34.5; pumpkin seeds extraction cake - 64; tomato puree in conversion to 12% dry substance content - 163.2; sugar - 51.5; salt - 17.5; black hot pepper - 0.51; bone broth - till the target product yield is 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
