FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves mutton cutting and frying in melted butter, bulb onions cutting and sauteing in melted butter, potatoes and turnips cutting and blanching, carrots blanching and cutting, fresh green peas freezing, 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 components mixing with 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.
