FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation. Bulb onions are cut, sauteed in vegetable oil and milled. Ground pumpkin seeds extraction cake are poured with bone broth and maintained for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is sliced and fried in tallow. Pasta is boiled and fried in vegetable oil. Then one performs the listed components packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
