FIELD: food-processing industry. SUBSTANCE: method involves cutting vegetables and meat; crushing meat by means of meat crusher; subjecting vegetables to thermal treatment to complete readiness state; mixing thermally treated vegetables and meat not subjected to thermal treatment to obtain receipt mixture; filling cans made from material, such as Lamister, with mixture; sterilizing and simultaneously bringing meat to final readiness state to produce end product having shelf life of at least three years. EFFECT: simplified method and improved organoleptical properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194408C2 |
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| METHOD FOR PRODUCING OF SPECIAL CANNED FOOD "MUTTON STEWED WITH VEGETABLES" | 2005 |
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RU2288597C1 |
| METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
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RU2194393C2 |
