FIELD: preparing of food products intended for prolonged storage.
SUBSTANCE: method involves preparing raw components and forming food product; placing formed food product into container; vacuumizing; pressurizing; performing thermal processing; using flexible bags of thermally stable material as containers; placing food product into container in an amount of 9.0-10.0 g by weight of food product per 1 cm2 of area of flexible bag; performing vacuumizing process at vacuum gradient of 1.5-2.0%/s until vacuum reaches 97-99.9%; after thermal processing, providing cooling at cooling gradient of 0.9-1.0 C/min to temperature of 3.0-5.0 C and placing for storage. Before consumption of food product it is to be heated.
EFFECT: prolonged storage life, high readiness extent and improved organoleptical properties of food product.
7 cl, 2 tbl, 5 ex
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