FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes cutting and blanching, carrots blanching and cutting, horse radish blanching and grating, fresh green peas freezing, brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with mayonnaise, acetic acid, sugar and salt to produce garnish, sturgeon cutting, sturgeon, garnish and fish broth packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
