FIELD: food industry.
SUBSTANCE: invention relates to the preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with bone broth, tomato paste, sugar, salt and black hot pepper and laurel leaf, the mixture cooking to produce a sauce, pork cutting and frying in melted fat, the pork, pearl barley and sauce packing, sealing and sterilisation. All the components are taken at a specified content ratio.
EFFECT: invention allows to reduce the manufactured product adhesion to container walls.
