FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, beef cutting and mincing, its mixing with salt to produce mince, the mince moulding, mealing in rusk and frying in melted fat to produce roast beefs. Then carrots and bulbonions are cut and sauteed in melted fat Then one mixes ground pumpkin seed extraction cake, tomato paste, bone broth, sugar, salt, black hot pepper and laurel leaf and cooks the mixture (continuously stirring) to produce a sauce. Then the roast beefs, garnish and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
