| abstract |
FIELD: food-processing industry, in particular, production of fast canned foods. n SUBSTANCE: method involves preparing meat and vegetable components; providing preliminary thermal processing of part of components; preparing receipt composition; packaging and sterilizing. Product is packaged into bags made from composite material including polyethylene terephthalate, aluminum, biaxially oriented nylon, non-oriented polypropylene (PET/AL/BONIL/CPP), said product being fed in 25-60 g portions. Packages are then hermetically closed and sterilized during 20-30 min in autoclave at excessive pressure of 0.22-0.25 MPa at temperature of 110-120 C, with time interval between bag closing process and initial stage of sterilization process being not in the excess of 30 min. Raw meat, onion, carrot, Bulgarian pepper and mushrooms are preliminarily subjected to thermal processing. n EFFECT: increased efficiency by keeping nutritive value of components, fresh flavor and attractive form of ready product. n 16 cl, 2 tbl |