FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, green onion cutting and freezing, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with sour cream, sugar, culinary salt, calcium lactate, black hot pepper and laurel leaf, tongue cutting, the tongue and the produced mixture packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
