FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and parsnip roots grating and sauteing in vegetable oil, spinage and dock cutting and freezing, chicken liver cutting, sunflower flour pouring with chicken broth and maintenance for swelling. Then one performs the listed components mixing with sour cream, culinary salt and calcium ascorbate, the produced mixture and the chicken broth packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
