FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The described method envisages recipe components preparation, speck cutting and frying in vegetable oil, bulb onions and garlic cutting and sauteing in vegetable oil, green beans, spring onions, parsley greens and thyme cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, lemon juice, salt, black hot pepper, red hot pepper, mustard and CO2-extract of pyrolysis wood, pork cutting, pork and the produced mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
1 cl
