FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbage, sunflower flour, melted fat, tomato paste, ascorbic acid, sugar, hot black pepper, allspice and laurel leaf; one proceeds with stewing (while continuously stirring), cutting of smoked pork products, packing the smoked pork products and a stewed mixture, sealing and sterilisation.
EFFECT: development of a new technology of preserved second-course lunches production.
