FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves garnish production, brains portioning, brains, garnish and bone broth packing, sealing and sterilisation to produce the target product. Garnish is produced by way of champignons cutting and blanching, fresh white cabbages chopping and freezing, white vegetables cutting, blanching and straining, carrots blanching and straining, bulb onions straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, the listed component mixing with dry white wine, salt, citric acid, black hot pepper and laurel leaf.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
