FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork ham cutting and frying in vegetable oil, paprika and bulb onions cutting and sauteing in vegetable oil, garlic straining and sauteing in vegetable oil, walnut kernels crushing and frying, green onions cutting and freezing, pineapple cutting and blanching, sunflower flour pouring with pineapple juice and maintenance for swelling, the listed components mixing with egg noodles, soya bean sauce, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cloves, cinnamon and nutmeg, the produced mixture and pineapple juice packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
