FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, scallops, bell pepper and bulb onions cutting and blanching, carrots blanching and cutting, dill green cutting and freezing, turkey fillet cutting, sunflower flour pouring with drinking water and maintenance for swelling. One performs the listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
