FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, potatoes, cauliflower and tomatoes cutting and blanching, carrots blanching and cutting, green beans and parsley greens cutting and freezing. Additionally, ground pumpkin seeds extraction cake is poured with bone broth and maintained for swelling. Additionally, the method envisages the listed components mixing with sour cream, salt and black hot pepper, chicken meat cutting and frying in melted butter, chicken meat, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
