FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved semi-products production for catering enterprises. The method envisages preparation of recipe components, beef cutting, frying in margarine and milling, carrots, bulb onions and white vegetables cutting, drying in margarine and milling, greens milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. The one mixes the listed components with tomato puree, bone broth, sugar, salt, and black hot pepper; then one proceeds with cooking, packing, sealing and sterilisation.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
