FIELD: food processing.
SUBSTANCE: method for producing the tinned food provides the preparation of the recipe components: cutting and browning onions and garlic in the vegetable oil; cutting and roasting ham and rye bread in the vegetable oil; frosting the fresh green peas. The said components are mixed at the oxygen-free conditions with tomato paste, sodium chloride and the black bitter pepper. The produced mixture and the bony broth are packed at the specified consumption of the components.
EFFECT: tinned food has improved assimilability.
