FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage chopping and blanching, bulb onions cutting and sauteing in fat, brined tomatoes cutting. Then one mixes the listed components with sunflower flour, fat, tomato paste, citric acid, ascorbic acid, sugar, salt, red hot pepper, allspice and laurel leaf. The produced mixture is stewed (continuously stirred), packed, sealed and sterilised.
EFFECT: method allows to reduce stratification of the target product produced.
