FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages potatoes and carrots cutting and blanching, fresh white cabbages chopping and freezing, bulb onions chopping, fresh green peas freezing, pork lights and heart cutting, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with sour cream, tomato paste, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation to produce the target product.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
