FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with mayonnaise, culinary salt, calcium gluconate and black hot pepper, meat cutting and frying in melted fat, the meat and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
