FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, kidneys cutting and frying in melted fat, fresh white cabbages chopping and freezing, carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, garlic straining, sunflower flour pouring with bone broth and maintenance for swelling. One mixes cabbages and the unstrained parts of carrots, parsley roots and bulb onions to produce garnish. Then one performs mixing garlic, sunflower flour and the strained parts of carrots, parsley roots and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce. The kidneys, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
