FIELD: food industry.
SUBSTANCE: invention relates to the technology of meat preserves production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in melted fat and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, bone broth, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is cut and fried in the melted fat. Beef and sauce are packed, sealed and sterilised. The preserves are prepared at the following components ratio, wt %: beef - 1,801.6-1,904.6; melted fat - 141.8; bulb onions - 18.8-19.2; pumpkin seeds extraction cake - 6.5; tomato paste in conversion to 30% dry substances content - 19.3; sugar - 1.4; salt - 17; black hot pepper - 0.225; laurel leaf - 0.08; fish broth - till the target product yield is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
