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; cutting and frosting spinach. 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, sealed and sterilised.
EFFECT: tinned food has improved assimilability as compared to analogue dish.
