FIELD: food industry.
SUBSTANCE: invention relates to technology of preserved second-course lunches for alimentation of children suffering from pyelonephritis. Recipe ingredients are prepared during method implementation. Fresh ornamental cabbages are chopped and frozen. Carrots are blanched and cut. Beef is cut and minced. Rice is boiled till double weight increase. Listed components are mixed with tomato puree, drinking water, sugar and salt. Obtained mix and vegetable oil are packed. Then one performs sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties suitable by chemical composition for alimentation of children suffering from pyelonephritis.
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