FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves parsley roots and bulb onions cutting, blanching and straining, carrots blanching and straining, greens cutting and freezing, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the said components mixing with milk, sugar, salt, black hot pepper and laurel leaf, tongue cutting, the tongue, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
