FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, tomatoes cutting and frying in melted fat, carrots, parsley green and bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping and freezing, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper, laurel leaf and CO2-extract of pyrolysis wood to produce garnish, pork ham cutting, coating with table mustard and frying in melted fat, the pork ham, garnish and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
