FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves beef and speck chopping and mixing with part of milk, part of salt and black hot pepper to produce mince, the mince moulding and frying in melted butter to produce beefsteaks, fresh white cabbages cutting and freezing, potatoes cutting and blanching, carrots blanching and cutting, bulb onions cutting and frying in melted butter and mixing cabbages, potatoes, carrots and bulb onions with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly and maintenance for swelling, the extraction cake mixing with the remaining milk, bone broth, sugar and the remaining salt to produce a sauce, the beefsteaks, garnish and sauce packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
