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, carrots, parsley roots and bulb onions cutting and sauteing in melted butter, the listed components mixing to produce garnish, poultry meat cutting, smearing with sour cream and frying in melted butter, sunflower flour pouring with bone broth and maintenance for swelling, the flour mixing with bone broth, tomato paste, acetic acid, sugar, salt, 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.
