FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, green onion cutting and freezing, sunflower flour pouring with drinking water and maintenance for swelling. The listed components are mixed with mayonnaise, culinary salt and calcium gluconate and black hot pepper. The meat is sliced and fried in the melted fat. Meat and the produced mixture are packed, sealed and sterilised.
EFFECT: reduction of the manufactured target product adhesion to container walls.
