FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages taking to leaves, freezing and defrostation, beef and pork cutting, rice cooking till weight increases by 150%, carrots, bulb onions and parsnip roots cutting and sauteing in butter, mixing beef, pork, part of bulb onions, rice, part of salt and part of black hot pepper to produce mince, the mince moulding into cabbage leaves to produce dulma, carrots, the remaining bulb onions and parsnip roots mixing to produce garnish, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with bone broth, tomato paste, the remaining salt, the remaining black hot pepper to produce a sauce; the dulma, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
