METHOD FOR PRODUCING OF MEAT OR MEAT-AND-VEGETABLE CANNED FOODS

摘要

FIELD: meat industry. ^ SUBSTANCE: method involves preparing receipt components; providing thermal processing of raw components to readiness state; grinding and mixing components; grinding to farce-like state; forcing out oxygen from product by means of highly pure compressed gaseous nitrogen to render mousse-like state to product, with gaseous nitrogen being used at pressure of 6 kg/cm2; packaging product in multilayer polypropylene cups or containers made from combined material of "Lamister" or "Steralcon" type; capping filled cups by means of aluminum sheets-plates by thermal welding method and transferring for sterilization by heating product at temperature of 120 C during 10 min followed by holding at temperature of 115-120 C during 60 min; cooling product during 40 min until inner temperature within product is 35 C. Method allows sterility factor to reach 20 units. ^ EFFECT: improved consumer properties of ready products, provision for keeping of organoleptical and microbiological properties during prolonged storage life, reduced cost and convenient usage of package. ^ 3 ex