FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in melted fat, brined tomatoes cutting, the listed components mixing with sunflower flour, melted fat, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), cutting of smoked pork products, packing the smoked pork products and a stewed mixture, sealing and sterilisation.
EFFECT: one represents a new technology of preserved second-course lunches production.
