FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables and bulb onions cutting, sauteing in melted butter and straining, poultry meat and greens cutting, sunflower flour pouring with bone broth and maintenance for swelling, cabbages and greens mixing to produce garnish, white vegetables, bulb onions and sunflower flour mixing with bone broth, dry white wine, salt, citric acid, black hot pepper and laurel leaf to produce a sauce, the poultry meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
