FIELD: food industry.SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method for production of preserves "Stewed forced beef with stewed cabbages" envisages recipe components preparation, cutting, sauteing (in melted fat) and straining part of carrots, part of white vegetables and part of bulb onions, the components mixing with bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce a sauce, beef cutting, forcing with another part of carrots and speck and frying in melted fat, chopping and freezing fresh white cabbages, cutting and sauteing (in melted fat) the remaining carrots, white vegetables and bulb onions, mixing cabbages and the unstrained parts of carrots, white vegetables and bulb onions to produce a garnish, beef, garnish and sauce packing, sealing and sterilisation. One uses ground pumpkin seeds extraction cake that is poured, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: beef - 422.5-434.8 speck -30 melted fat - 57.8 fresh white cabbages - 228.6 carrots - 172-176.4 white vegetables - 40.8-41.5 bulb onions - 95-96.2, pumpkin seeds extraction cake - 19, tomato paste in conversion to 30% dry substances content - 33.3, acetic acid in conversion to 80% concentration - 0.45, sugar - 12, salt - 12, black hot pepper - 0.38, laurel leaf - 0.04, bone broth till the target product yield is equal to 1000.EFFECT: method ensures reduction of the manufactured target product adhesion to container walls.Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ производства консервов "Говядина шпигованная тушеная с тушеной капустой" предусматривает подготовку рецептурных компонентов, резку, пассерование в топленом жире и протирку части моркови, части белых кореньев и части репчатого лука и их смешивание с костным бульоном, томатной пастой, уксусной кислотой
