FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbages chopping and blanching. Then bulb onions are cut and sauteed in melted fat. One mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then pork smoked products are cut, packed with the stewed mixture, sealed and sterilised.
EFFECT: invention allows to reduce the product adhesion to container walls.
