FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves carrots, white vegetables and bulb onions cutting, sauteing in melted butter and straining, sugar peas and greens cutting and freezing, rabbit meat cutting, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with tomato paste, sugar, salt, black hot pepper and laurel leaf. The produced mixture and bone broth are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
