FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, tomatoes cutting and frying in melted fat, carrots, parsley roots and bulb onions cutting and sauteing in melted fat, fresh white cabbages chopping and freezing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, cooked-and-smoked ham cutting, coating with table mustard and frying in melted fat, the cooked-and-smoked ham, garnish and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
