| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to meat industry and may be used for preparation of meat preserves. The method envisages kangaroo meat defrosting, carving, deboning, trimming, milling in a mincer with 25-30 mm diameter holes, water and ingredients introduction according to the recipe, loading into the tumbling unit (tumbling unit filling coefficient equal to 0.6-0.7, vacuum depth - to 85-90%, tumbler rotary speed - to 8 rpm, treatment duration - to 30-60 minutes), ageing in tubs during 16-18 hours, packing into jars No 3, 4, 6 with net weight equal to 250 g, into jars No 8 with net weight equal to 325 g, the jars vacuum-packing, loading into the autoclave, raising the temperature in the autoclave with steam up to 120C during 20 minutes, sterilisation proper during 60-70 minutes, cooling with cold water. ^ EFFECT: method ensures production of a dietary preserved product with high content of protein and low content of animal fat, enriched with unsaturated fatty acids due to kangaroo meat usage. ^ 2 cl, 3 tbl, 4 ex |
