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, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, acetic acid, sugar, salt, 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.
