FIELD: meat industry, in particular, preparing of ready-to-eat packaged meat-containing products.
SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components at temperature of from 10 C to 500 C during 2-30 min; packaging said components into multilayer polymer film bag type package; hermetically closing package at temperature of from 50 C to 300 C during 1-5 s; thereafter, pasteurizing packaged product at temperature of up to 100 C; sterilizing at temperature of from 100 C to 150 C during 10-100 min, with following cooling of package with product to temperature of from 80 C to 0 C during 1-20 min.
EFFECT: simplified process of preparing packaged product, improved consumer properties of ready foods, and prolonged shelf life without deterioration of organoleptical and microbiological properties.
