FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method involves recipe components preparation, fresh white cabbage shredding and blanching, bulb onions cutting and sauteing in vegetable oil, brined cucumbers cutting, brined mushrooms milling, the listed components mixing with vegetable oil, tomato paste, citric acid, ascorbic acid, sugar, salt, black hot pepper, allspice and laurel leaf, one proceeds with stewing (continuously stirring), packing, sealing and sterilisation. During mixing one additionally introduces ground pumpkin seeds extraction cake; the components are used at the following expenditure ratio, wt %: fresh white cabbages - 826; brined cucumbers - 178; bulb onions - 122-124; brined mushrooms - 213; pumpkin seeds extraction cake - 8; tomato paste in conversion to 30% dry substances content - 30.6; citric acid - 0.816; ascorbic acid - 1.71; sugar - 25.5; salt - 5.1; black hot pepper - 0.816; allspice - 0.816; laurel leaf - 0.51; vegetable oil - till the target product yield is equal to 1000.
EFFECT: method allows to reduce stratification of the target product produced.
