FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, mutton cutting and frying in melted fat, bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping and freezing, pears cutting and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
