FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. One performs champignons cutting and blanching, fresh white cabbages chopping and freezing, white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with white dry wine, salt, citric acid, black hot pepper and laurel leaf to produce garnish, brains portioning, brains, garnish and bone broth packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
