RU2000119826A - METHOD FOR PRODUCING MEAT PLANT CANNED PRODUCTS - Google Patents

METHOD FOR PRODUCING MEAT PLANT CANNED PRODUCTS

Info

Publication number
RU2000119826A
RU2000119826A RU2000119826/13A RU2000119826A RU2000119826A RU 2000119826 A RU2000119826 A RU 2000119826A RU 2000119826/13 A RU2000119826/13 A RU 2000119826/13A RU 2000119826 A RU2000119826 A RU 2000119826A RU 2000119826 A RU2000119826 A RU 2000119826A
Authority
RU
Russia
Prior art keywords
meat
components
vegetable
recipe components
readiness
Prior art date
Application number
RU2000119826/13A
Other languages
Russian (ru)
Other versions
RU2182785C2 (en
Inventor
Геннадий Иванович Касьянов
Олег Иванович Квасенков
Михаил Алексеевич Холодцов
Original Assignee
Кубанский государственный технологический университет
Filing date
Publication date
Application filed by Кубанский государственный технологический университет filed Critical Кубанский государственный технологический университет
Priority to RU2000119826A priority Critical patent/RU2182785C2/en
Priority claimed from RU2000119826A external-priority patent/RU2182785C2/en
Application granted granted Critical
Publication of RU2182785C2 publication Critical patent/RU2182785C2/en
Publication of RU2000119826A publication Critical patent/RU2000119826A/en

Links

Claims (1)

Способ производства мясорастительных консервов, предусматривающий подготовку рецептурных компонентов, термообработку сырых растительных компонентов до состояния готовности, резку мяса кусочками, смешивание рецептурных компонентов, фасовку в тару из комбинированного материала, содержащего, по меньшей мере, два полимерных слоя и размещенный между ними слой фольги, и тепловую стерилизацию с одновременным доведением мяса до состояния готовности, отличающийся тем, что в составе рецептурных компонентов дополнительно используют соль пищевой кислоты с поливалентный металлом, выбранным из группы макро- и микроэлементов, и количестве 0,003-0,03% от массы растительных компонентов и газожидкостный экстракт микроорганизма Mortierella sarnyensis в количестве 0,01-0,0101% от массы смеси.A method for the production of meat and vegetable canned food, which includes preparing the recipe components, heat-treating the raw vegetable components to the state of readiness, cutting the meat into pieces, mixing the recipe components, packing in a container made of a combined material containing at least two polymer layers and a foil layer placed between them, and thermal sterilization with simultaneous bringing of meat to a state of readiness, characterized in that the food salt is additionally used in the composition of the recipe components howl acid with a polyvalent metal selected from the group consisting of macro- and micronutrients and quantity 0,003-0,03% by weight of vegetable components and the gas-liquid extract of the microorganism Mortierella sarnyensis in an amount 0,01-0,0101% by weight of the mixture.
RU2000119826A 2000-07-26 2000-07-26 Method of producing meat-and-vegetable preserves RU2182785C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000119826A RU2182785C2 (en) 2000-07-26 2000-07-26 Method of producing meat-and-vegetable preserves

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000119826A RU2182785C2 (en) 2000-07-26 2000-07-26 Method of producing meat-and-vegetable preserves

Publications (2)

Publication Number Publication Date
RU2182785C2 RU2182785C2 (en) 2002-05-27
RU2000119826A true RU2000119826A (en) 2002-07-10

Family

ID=20238323

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000119826A RU2182785C2 (en) 2000-07-26 2000-07-26 Method of producing meat-and-vegetable preserves

Country Status (1)

Country Link
RU (1) RU2182785C2 (en)

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