FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe component preparation, beef and bulb onions cutting and combined frying in melted fat, green beans and cilantro, parsley and basil greens cutting and freezing, garlic cutting, sunflower flour pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
