FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with mayonnaise, culinary salt and calcium gluconate, black grouse meat cutting and frying, the black grouse meat and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
