FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages recipe components preparation, bulb onions cutting and sauteing in vegetable oil. One performs brined cucumbers cutting, brined mushrooms milling, the listed components mixing with fermented cabbages, vegetable oil, tomato paste, ascorbic acid, sugar, black hot pepper, allspice and laurel leaf. One proceeds with all the components stewing (continuously stirring). Then one performs packing, sealing and sterilisation. In the process of mixing one additionally introduced ground pumpkin seeds extraction cake.
EFFECT: invention usage will allow to reduce stratification of the target product produced.
