FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in melted fat. Then one mixes the listed components with ground pumpkin seeds extraction cake, melted fat, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf; one proceeds with stewing (continuously stirring). Then one performs smoked pork products cutting, the smoked pork products and stewed mixture packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
