FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, tomatoes, scallops and bulb onions cutting and blanching, carrots blanching and grating, spinage and spring onion cutting and freezing, veal cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation.
EFFECT: method ensures reduction of the manufactured product adhesion to container walls.
