FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, lights cutting and frying in melted fat, fresh white cabbages chopping and freezing, carrots, parsley root and bulb onions cutting, sauteing in melted fat and partial straining, garlic straining, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, mixing cabbages, the unstrained parts of carrots, parsley root and bulb onions to produce garnish, mixing garlic, pumpkin seeds extraction cake and the strained parts of carrots, parsley roots and bulb onions with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, the heart, cabbages and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
