FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, smoked pork products and bulb onions cutting, fresh white cabbages chopping and freezing. Then one mixes the listed components with tomato paste, melted pork fat, sugar, salt, citric acid, black hot pepper, allspice and laurel leaf. The produced mixture is packed, sealed and sterilised. During mixing one introduces into the sauce sunflower flour that is preliminarily poured with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: smoked pork products -73-90; melted pork fat - 11; fresh white cabbages - 857.5; bulb onions - 130-132; sunflower flour - 20; tomato paste - in conversion to 30% dry substances content - 40.8; sugar - 30.6; salt - 13.4; citric acid - 0.82; black hot pepper - 0.8; allspice - 0.8; laurel leaf - 0.4; water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
