FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cutting, sauteing in melted fat and straining part of carrots, part of parsley roots and bulb onions, sunflower flour pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato paste, salt and black hot pepper to produce a sauce. One performs mutton cutting, forcing with the remaining carrots and parsley roots and frying in melted fat, fresh white cabbages chopping and freezing. The mutton, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
