FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, cucumbers and tomatoes cutting and blanching, lettuce cutting and freezing, horseradishes grating, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with sour cream, sugar, culinary salt, calcium lactate and black hot pepper, meat cutting and frying in melted fat, meat and the produced mixture packing, sealing and sterilisation.
EFFECT: reduction of the manufactured target product adhesion to container walls.
