FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, ceps cutting and blanching, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted butter and straining, sunflower flour pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish. Brains are portioned; brains, garnish and bone broth are packaged, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
