FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, carrots, garlic and bulb onions cutting, sauteing in vegetable oil and mincing, parsley, celeriac and thyme greens freezing and mincing, sunflower flower pouring with fish broth and maintenance for swelling, the listed components mixing with dry white wine, fish broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce, spinage cutting and freezing, prawn meat frying in melted butter, spinage, prawn meat and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
