FIELD: food-processing industry, in particular, production of canned meat food.
SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.
EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.
2 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF CANNED FISH FOOD IN AROMATIZED OIL | 2003 |
|
RU2243705C1 |
| METHOD FOR MANUFACTURING PRESERVES IN AROMATIZED OIL | 2003 |
|
RU2239337C1 |
| CAVIAR PRODUCING METHOD | 2003 |
|
RU2243706C1 |
| METHOD FOR PREPARING OF DELICACY CAVIAR | 2003 |
|
RU2249418C1 |
| METHOD OF PRODUCING CANNED MEAT IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211586C1 |
| METHOD FOR PRODUCING OF CANNED MEAT IN JELLY MEDIA WITH SMOKING AROMA | 2002 |
|
RU2220577C1 |
| METHOD FOR OBTAINING OF JELLY MEDIA WITH SMOKING FLAVOR | 2002 |
|
RU2227518C1 |
| METHOD FOR ASPIC PRODUCTION | 2003 |
|
RU2251307C1 |
| SMOKED MEAT PRODUCT PRODUCTION METHOD | 2007 |
|
RU2364276C1 |
| SMOKE MEDIUM PRODUCTION METHOD | 2002 |
|
RU2220578C1 |
