METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES

摘要

technology of canned foods industry. SUBSTANCE: recipe mixture contains pieces of fresh meat and vegetable components cooked up to ready-to-use state. Then introduced are salt of food acid with a polyvalent metal separated from a group of macro- and microelements, and gas-liquid extract of biomass of microorganism Saprolegnia parasitica. The mixture is packed in combined material containing two polymeric layers and a foil layer displaced between them. After it, mixture is subjected to heat sterilization. EFFECT: improved organoleptical properties and prolonged storage life of product. 3 ex