FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. White roots and onions are cut, blanched and strained. Green beans and greens are cut and frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with egg yolks, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
