FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in butter, beef cutting and mincing, sunflower flour pouring with bone broth and maintenance for swelling. Then one performs the listed components mixing with tomato paste, sugar, salt, citric acid, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
