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, horseradishes grating, sunflower flour pouring with drinking water and maintenance for swelling. Then one performs the listed components mixing with sour cream, sugar, culinary salt, calcium lactate and black hot pepper. Then one proceeds with meat cutting and frying in melted fat, the meat and produced mixture packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
