FIELD: food industry.
SUBSTANCE: method includes mincing of meat, preparation of the prescribed components for the garnish. Beef, mutton or fowl are used as meat, the minced meat is fried. Potato fried with browned onion, prunes or spices or vegetable mix at the mass ratio of fried minced meat to the garnish 4.9:29.1 are used as garnish. The product is packed in the amounts of 200-400g in trays made of combined material, which consists of PP/EVOH/PP, it is sealed with the use of PET/EVOH/CPP film. The duration of sterilisation is 20-(40-55)-30 min at temperature of 115-120°C, back pressure is sustained at the level of 0.22-0.30 MPa.
EFFECT: ensures reduction of the process energy intensity, also the 1 year duration of the shelf life of the good quality product is ensured.
2 cl, 3 tb, 2 ex
