FIELD: technology of food products making.
SUBSTANCE: method of preserved food production includes onions cutting and browning in melted butter, cutting and freezing of spinach, cutting of beef, rice boiling until mass doubles, crushing of walnuts, browning of wheat flour, mixing of the said components without oxygen access with table salt and black bitter pepper, packing of prepared mixture and bone broth, sealing and sterilisation.
EFFECT: higher digestibility as compared to similar culinary dish.
