FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe component preparation, mutton and bulb onions cutting and combined frying in melted fat, green beans and cilantro, parsley and basil greens cutting and freezing, garlic cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the listed components mixing with tomato paste, salt and black hot pepper, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
