FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Recipe components are prepared during method implementation. Carrots, white vegetables and bulb onions are cut, sauteed in melted butter and strained. Greens are cut and frozen. Fresh green peas are frozen. Poultry meat is cut. Sunflower flour is poured with bone broth and maintained for swelling. One mixes the listed components with tomato paste, sugar, salt, 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.
