FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Pork is cut and fried in vegetable oil. Garlic and bulb onions are cut and sauteed in vegetable oil. Paprika is cut and blanched. Leek and parsley greens are cut and frozen. One performs rice boiling till double weight increase. Ground pumpkin seeds extraction cake is poured with bone broth at a weight ratio equal to nearly 1:5 and maintained for swelling. According to the recipe ratio, the listed components are mixed with sour cream, tomato paste, salt and ground red sweet pepper and black hot pepper. Produced mixture and bone broth are packed according to the recipe ratio, sealed and sterilised to produce the target product.
EFFECT: reduction of the manufactured target product adhesion to container walls.
