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