FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The recipe components are prepared at the following expenditure ratio, weight parts: pheasant - 858.4; chicken eggs -17.6; white vegetables - 24.1-24.5; bulb onions - 25-25.3; green beans - 545; greens - 20.8; sunflower flour - 30; cream - 25; salt - 12; citric acid - 0.25; black hot pepper - 0.3; nutmeg - 0.25; laurel leaf - 0.12; bone broth till the target product yield is equal to 1000. White vegetables and bulb onions are cut, blanched and strained. Greens are cut and frozen. The fresh green peas are frozen. Pheasant flesh is cut. Sunflower flour is poured with bone broth at a weight ratio equal to 1:5 and maintained for swelling. Then one mixes the listed components with egg yolks, cream, salt, citric acid, black hot pepper, nutmeg and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
