FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. Carrots, parsley roots and bulb onions are cut, sauteed in melted butter and strained. Ground pumpkin seeds extraction cake are poured with fish broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, black hot pepper and laurel leaf to produce a sauce. Shrimps are cooked and shelled. Fresh white cabbages are chopped and frozen. The shrimps, cabbages and sauce are packed, sealed and sterilised.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
