FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves beet-roots blanching and cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, acetic acid, salt, black hot pepper and laurel leaf to produce garnish, beef cutting, forcing with garlic and speck and frying in melted beef fat, beef, garnish and bone broth packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
