FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves rump steaks, garnish and sauce production, the rump steaks, garnish and sauce packing, sealing and sterilisation to produce the target product. The rump steaks are produced by way of 1st category beef cutting, pounding, steeping in liaison, mealing in wheat crumbs and frying in melted butter. The garnish is produced by way of potatoes cutting and blanching, carrots blanching and cutting, fresh white cabbages cutting and freezing and the listed components mixing with preserved sweet maize. The sauce is produced by way of ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio of 1:5 and maintenance for swelling, pumpkin seeds extraction cake mixing with milk, bone broth, sugar, salt, black hot pepper, red hot pepper and laurel leaf.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
