FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, parsley roots and bulb onions cutting, sauteing in melted fat, fresh white cabbages chopping and freezing, 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, mutton cutting, forcing with garlic and frying in melted fat, mutton, garnish and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
