FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, bulb onions, white vegetables and turnip cutting and sauteing in animal fat, fresh white cabbages chopping and freezing, beef cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with salt, black hot pepper, allspice and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
