FIELD: food industry.
SUBSTANCE: one prepares recipe components of preserves at the specified ratio. Spring onion is cut and frozen. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with mayonnaise, culinary salt and calcium gluconate. Then the prepared pheasant meat is cut and fried in margarine. Then one proceeds with pheasant meat and the produced mixture packing, sealing and sterilisation.
EFFECT: method allows to reduce the manufactured target product adhesion to container walls.
