FIELD: food industry.
SUBSTANCE: one prepares a solution of pectin in water at a weight ratio equal to 1:20. Then one performs wheat offal scalding in boiling water at the components weight ratio equal to 1:4-1:5 during 20-40 minutes; then one performs cooling to a temperature no higher than 40°C. Then one performs the pectin solution introduction and cooling to a temperature equal to no higher than 15°C. Beef is minced. Then one mills part of bulb onions. Then the listed components are mixed with part of salt and black hot pepper to produce mince. Parsley, dill and celery greens are minced. Fresh white cabbages are chopped and frozen. Then the listed components are mixed with the remaining salt to produce filling. Rolls are shaped from mince and filling. Then the rolls are mealed in wheat crumbs and fried in butter. The sauce is produced by way of sour cream and tomato puree mixing with subsequent cooking. One additionally introduces into the sauce ground pumpkin seeds extraction cake that is poured with drinking water (before mixing) and maintained for swelling. The rolls and the sauce are packed, sealed and sterilised. The components are used at the following expenditure ratio, weight parts: beef - 389.3-396; butter - 5.3; bulb onions - 9.3-9.4; fresh white cabbages - 440; parsley greens - 23.3; dill greens - 23.3; celery greens - 23.3; wheat offal - 32.3; mealing crumbs - 26.9; pumpkin seeds extraction cake - 5.4; sour cream - 10.7; tomato puree in conversion to 12% dry substances content - 91.2; pectin - 10.8; salt - 12.4; black hot pepper - 0.21; water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
