FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in melted fat and straining, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with sour cream, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon, nutmeg and laurel leaf to produce a sauce Then one performs liver cutting and frying in melted fat, fresh white cabbages chopping and freezing, the liver, cabbages and the produced sauce packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
