FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Fresh white cabbage is chopped and blanched. Bulb onions are cut and sauteed in melted fat. One mixes the listed components with sunflower flour, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). One performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
