FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, bulb onions and white vegetables cutting and sauteing in butter, fresh white cabbages chopping and freezing, lagenaria cutting and blanching, paprika and greens cutting, sunflower flour pouring with meat-and-bone broth and maintenance for swelling. One performs the listed components mixing with green peas, tomato paste, meat-and-bone broth, salt, black hot pepper and laurel leaf. One proceeds with the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
