FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages recipe components preparation, carrots and bulb onions cutting, sauteing in melted fat and milling, cheese grating, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato puree, bone broth, sugar, salt, black hot pepper and laurel leaf, the mixture cooking, packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
