FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, bulb onions cutting, sauteing in melted fat and straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with sour cream, bone broth, tomato paste, salt, black hot pepper and laurel leaf to produce a sauce, liver cutting, mealing in wheat flour and frying in melted fat, fresh white cabbages chopping and freezing, liver, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
