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, fresh white cabbages chopping and freezing, beef gizzard and dill green cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
