FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to the technology of preserved second-course lunches production. The method envisages recipe components preparation, beef and potatoes cutting and frying in butter, carrots, bulb onions and white vegetables cutting and sauteing in butter, fresh white cabbages chopping and freezing, vegetable marrows cutting and blanching, paprika and greens cutting, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling; the listed components mixing with green peas, tomato paste, meat-and-bone broth, salt, ground black hot pepper and laurel leaf, the produced mixture packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
