FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves fresh white cabbages cutting and freezing, chicken eggs cooking, shelling and cutting, bulb onions cutting and sauteing in melted butter, greens cutting, the listed components mixing with dry milk, part of salt and part of black hot pepper to produce mince, the mince moulding into calamary carcases. One performs ground pumpkin seeds extraction cake pouring with fish broth and maintenance for swelling, the extraction cake mixing with sour cream, fish broth, tomato paste, the remaining salt, the remaining black hot pepper and laurel leaf to produce a sauce. The calamary carcase and sauce are packed, sealed and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
