FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, vegetable marrows, paprika and bulb onions cutting and blanching, carrots blanching and cutting, dill greens cutting and freezing, turkey fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste, salt and laurel leaf, the produced mixture and water packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
