FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, horseradishes grating, French bean and green cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling. The listed components are mixed with sour cream, acetic acid, salt, black hot pepper and laurel leaf. One perform tongue cutting, the tongue and produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
