FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves lights cutting and frying in melted fat, sauce production, fresh white cabbages chopping and freezing, the lights, cabbages and sauce packing, sealing and sterilisation to produce the target product. The sauce is produced by way of carrots, parsley roots and bulb onions cutting, sauteing in melted fat and straining, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of nearly 1:5 and maintenance for swelling, the listed component mixing with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
