| 摘要 |
FIELD: meat industry, in particular, canned food industry. SUBSTANCE: method involves trimming raw meat; cutting into pieces; salting and holding; laying in cans and introducing binding additive; closing cans and sterilizing. Binding additive is jellied media produced by homogenizing vegetable oil, bouillon, chitosan solution, smoking preparation preliminarily purified with dry chitin or dry chitosan, and flavoring additives used in predetermined ratio. Homogenization process is carried out at temperature of at least 60 C. EFFECT: wider range of canned meat products, improved prophylactic properties due to presence in jellied media composition of chitosan producing advantageous effect upon human organism. 3 ex |
