FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, milling beef, pork and part of bulb onions, the listed components mixing with melange, part of salt, black hot pepper and coriander to produce mince, the mince moulding to produce zrazy, fresh white cabbages shredding and freezing, the remaining bulb onions cutting and sauteing in pork fat, garlic straining, sunflower flour pouring with drinking water and maintenance for swelling, mixing the sauteed part of bulb onions, garlic and sunflower flour with drinking water, the remaining salt and marjoram to produce a sauce; the zrazy, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
