FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs boiling, shelling and straining, parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, green cutting and freezing, fresh green peas freezing, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with milk, cream, sugar, salt, citric acid, black hot pepper, nutmeg and laurel leaf, meat cutting, the meat, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
