| 摘要 |
FIELD: meat industry, particularly, method of preserves production. SUBSTANCE: according to the invention, meat is cut into pieces, salted and aged for maturation. Prepared raw material is packed in cans, and binding additive is introduced in amount of 0.8-3.0% to raw material mass. Then preserves are closed, sterilized and cooled. Binding additive is a smoking medium prepared by cleaning of smoking preparation with chitin, with the following introduction of chitosan in it. Chitin is used in amount of 0.5-2.0% for cleaning of smoking preparation, while chitosan is introduced in amount of 0.5-5.0% to mass of smoking preparation. EFFECT: increased consumer quality and broadened assortment of meat preserves. 4 ex |
