FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, dried mushrooms cooking, separation from the broth and cutting, fresh white cabbages chopping and freezing, greens and bulb onions cutting. The method envisages the listed components mixing to produce garnish, ground pumpkin seeds extraction cake pouring with mushroom broth and maintenance for swelling, pumpkin seeds extraction cake mixing with sour cream, mushroom broth, dry white wine, tomato paste, citric acid, salt and black hot pepper to produce a sauce. Then one proceeds with turkey meat cutting and frying in melted butter, the turkey meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.
