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