FIELD: food industry.
SUBSTANCE: method includes mincing of meat, preparation of the prescribed components for the garnish and sauce. Beef, mutton, pork or fowl are used as meat separately or in different combinations, the meat is minced. Blanched macaroni are used as garnish. Mass ratio of minced meat : garnish : sauce is respectively 1.7:1:2.1. 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, the product preserves its nutrition value, organoleptic characteristics and consumer safety, also the 1 year duration of the shelf life of the good quality product is ensured.
2 cl, 2 tbl
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