FIELD: food industry.
SUBSTANCE: invention relates to the technology for production of meat-and-vegetable preserves. The method envisages recipe components preparation, mutton and pork cutting and milling, rice blanching till double increase of weight, bulb onions cutting, sauteing in melted fat and milling. The listed components are mixed with melted fat, bone broth, salt, black hot pepper and allspice to produce mince and the mince is moulded to produce meat balls. Ground pumpkin seeds extraction cake is poured with bone broth, maintained for swelling and mixed with melted fat, bone broth, tomato puree, sugar, salt and black hot pepper to produce a sauce. The meat balls and sauce are packed, sealed and sterilised. The preserves are prepared at the following components ratio, wt %: mutton - 285.7-312.7; pork - 239.7-300.3; melted fat - 67.4; rice - 37.14; bulb onions - 26.7-27.1; pumpkin seeds extraction cake - 31.8; tomato puree in conversion to 15% dry substances content - 77.2; sugar - 5.2; salt - 11.4; black hot pepper - 0.34; allspice - 0.25; bone broth till the target product is equal to 1000.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
