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