FIELD: food industry.
SUBSTANCE: method of manufacturing meat preserved product implies grinding meat raw material, preparing recipe components, mixing, packing the mix, hermetic sealing and sterilisation; chicken or turkey meat or beef or pork is used as meat raw material. Sauce is produced from recipe components; when mixing ratio of meat raw material and sauce amounts to (1.0-2.0):(2.5-5.0). Filler, dry broth, wheat or rye or corn flour, spices and water in the specified ratio of components are used as sauce ingredients. The product with net weight of 20-200 g is packed into packages from composite material PET/AL/BONIL/CPP or other packing material allowed to use by State Sanitary and Epidemiological Supervision authorities. The product sterilisation is carried out under following conditions: time length, min - 20-(15-50)-25, temperature, °C - 118-120, counterpressure, MPa - 0.22-0.25.
EFFECT: invention allows expanding range of meat preserved products with improved organoleptical properties in easy-to-use package.
12 cl, 6 ex
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