FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, chicken eggs cooking, shelling and cutting, black olives cutting and blanching, lettuce, spring onions and basil, parsley, dill and rosemary greens cutting and freezing. The prepared components are mixed with salt, black hot pepper and laurel leaf. Ground pumpkin seeds extraction cake is poured with dry white wine and maintained for swelling. The extraction cake is mixed with dry white wine, mayonnaise and yoghurt. One performs cod fillet cutting, the cod fillet and produced mixture packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
