FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork mincing, carrots and bulb onions cutting and sauteing in pork fat, fresh white cabbages chopping and freezing, ground pumpkin seeds extraction cake pouring with meat-and-bone broth and maintenance for swelling, the listed components mixing with rice, meat-and-bone broth, tomato paste, salt, black hot pepper, allspice and laurel leaf, the produced mixture packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
