FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, pork cutting and chopping, bulb onions cutting and sauteing in melted fat, fresh white cabbages cutting and freezing, rice poaching, sunflower flour pouring with meat-and-bone broth and maintenance for swelling. One performs the listed components mixing with tomato paste, salt, citric acid, caraway and red hot pepper, the produced mixture and meat-and-bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
