FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in melted fat, their mixing with fermented cabbage, ground pumpkin seeds extraction cake, melted fat, tomato paste, ascorbic acid, sugar, hot black pepper, allspice and laurel leaf; one proceeds with stewing (while continuously stirring), cutting of smoked pork products, packing the smoked pork products and a stewed mixture, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
