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 are chopped and frozen, benincasa is cut and blanched, paprika and greens are cut; sunflower flour is poured with meat-and-bone broth and maintained for swelling. One performs the components mixing with green peas, tomato paste, meat-and-bone broth, black hot pepper, salt and laurel leaf. Prepared mixture is packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured product adhesion to container walls.
