FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The preserves are prepared by way of apples cutting and frying in melted fat, tomatoes cutting and blanching, carrots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
