FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, cucumaria meat cutting and blanching, fresh white cabbages chopping and freezing, carrots and bulb onions cutting and sauteing in pork fat, champignons cutting and frying in pork fat, smoked pork products cutting. Then one mixes the listed components with flour, drinking water, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice and laurel leaf. The produced mixture is packed. Then one performs sealing and sterilisation. One uses sunflower flour that is poured, before mixing, with drinking water and maintained for swelling. The components are used at the following expenditure ratio, weight parts: cucumaria - 556.8; smoked pork products - 73-90; pork fat - 71; fresh white cabbages - 367.5; carrots - 17.6-18; bulb onions - 72.7-53.3; champignons - 72, sunflower flour - 18.3, tomato paste in conversion to 30% dry substances content - 20.4, acetic acid in conversion to 80% concentration - 0.39, sugar - 12.2, salt - 13.4, black hot pepper - 0.81, allspice - 0.81, laurel leaf - 0.41, water till the target product yield is equal to 1000.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
