RU2297779C1 - Method for producing of meat-and-vegetable canned foods by "keep-fresh" process and meat-and-vegetable canned foods - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of fast canned foods.

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.

EFFECT: increased efficiency by keeping nutritive value of components, fresh flavor and attractive form of ready product.

16 cl, 2 tbl

Description

The invention relates to the food industry and can be used in the manufacture of canned foods for fast food using technology "keep fresh".

A known method for the production of canned meat and vegetables, which includes cutting meat, vegetables and heat treatment of the latter, grinding meat on a top, preparing a mixture by mixing heat-treated vegetables with raw meat, packaging in cans and sterilization (Patent RU 2127524).

The disadvantage of this method is the use in the preparation of the prescription mixture of vegetables in a state of culinary readiness, which is uneconomical, because requires an additional stage in the technological process with energy costs, in addition, the quality indicators of the finished product are low due to the fact that the structural and mechanical properties of vegetables are significantly reduced as a result of temperature, and the ability to interact with other components of the formulation (proteins) with the formation stable structure weakens.

The ratio of the components of the formulation in the known method does not provide the optimal balance of the main substances in the product, which makes it ineffective for a balanced diet.

A known method for the production of canned food, including the preparation of raw materials, boiling vegetables together with meat for 25-35 minutes at a temperature of 110-120 ° C, rubbing the boiled mass, formulation, deaeration, packaging and sterilization in the following ratio of components of the formulation, wt.%: chicken meat - 20; potatoes - 10; carrots - 15; onions - 2; milk - 10; Cow butter - 4.5; blanched rice - 6; wheat flour - 2; salt - 0.4; broth - the rest (Technological instruction for the production of vegetable, vegetable and vegetable, meat and vegetable and meat canned foods for baby food. M., 1986).

The disadvantage of this method is that the joint heat treatment of meat and vegetables is carried out at a fairly high temperature for quite a long time, resulting in a complete destruction of the structure of vegetables and a significant loss of nutrients (vitamins, etc.). This also contributes to the rubbing of the boiled mass. As a result, at the stage of formulation, the food composition does not receive a stable structure that is resistant to further heat treatment (sterilization). In addition, the ratio of the components does not provide a balance of the product for minerals, dietary fiber and other nutritional factors.

A known method for the production of canned meat and vegetable according to the patent RU 2197869, which provides for the preparation of poultry meat and vegetable components, their preliminary heat treatment, preparation of the recipe composition, packaging and sterilization, characterized in that the preliminary heat treatment of poultry meat and vegetable components is carried out to a temperature of 65-75 ° C, as plant components use cabbage, or carrots, or potatoes, or zucchini, or pumpkin, or corn, or a mixture thereof, cereals - semolina, or rice, or millet, silt oat flakes with the following ratio of components, wt%: poultry - 16-22;. soy protein - 1-3; butter or melted chicken fat - 1-3; cabbage, or carrots, or potatoes, or zucchini, or pumpkin, or corn, or a mixture of them - 25-40; semolina, or rice, or millet, or oatmeal - 4-10; onions - 2; table salt - 0.3-0.6; water is the rest.

In this method, preliminary heat treatment is carried out at lower temperatures than in the above methods, however, it is carried out for all components, which does not allow to maintain a fresh taste and appetizing shape of plant components.

The problem to which the invention is directed is to improve quality indicators, the degree of balance of the finished product and expand the assortment of canned food for instant products.

This problem is solved due to the fact that the method for the production of canned meat and vegetable products using the “keep fresh” technology includes the preparation of meat and vegetable components, preliminary heat treatment of part of the components, preparation of the recipe composition, packaging and sterilization, and the packaging is carried out in bags of combined lavsan / aluminum / material biaxially oriented nylon / non-oriented polypropylene PET / AL / BONIL / СРР in 25-60 g portions followed by hermetic capping, sterilization is carried out for 20-30 m n in the autoclave with excess pressure 0.22-0.25 MPa at a temperature of 110-120 ° C, and the time interval from before the start of closing a package sterilization process does not exceed 30 minutes.

As meat components, chopped beef, or veal, or pork, or chicken fillet, or liver, or tongue are used, and as vegetable components, onions, Bulgarian pepper, fresh tomatoes, tomato paste, wheat flour, pickled cucumbers, or carrots, or mushrooms. In this case, mainly beef liver and tongue are used.

Preliminary heat treatment is carried out by roasting chopped beef, or veal, or pork in oil or fat and sautéing onions, or by blanching beef tongue, bell peppers and mushrooms, as well as sautéing onions and carrots.

Preliminary heat treatment of only meat components and vegetable parts (onions or carrots, bell peppers and mushrooms), packing the prescription composition into packages of PET / AL / BONIL / CPP combined material in small portions, followed by their tight corking and sterilization in compliance with the indicated regimes, and also a period of time less than 30 minutes between capping and sterilization allows you to maximize preserve the nutritional value of the components, maintain a fresh taste and appetizing shape of the product, i.e. ensure the receipt of the product according to the "keep fresh" technology. Technology "keep fresh", i.e. technology that allows you to maintain a fresh taste and appetizing shape of the product, involves the minimum allowable thermal effect on the components of the mixture.

Thus, the possibility of minimal thermal effect on the components of the mixture, i.e. the correspondence of the “keep fresh” technology method is due to the choice of components, both for preliminary heat treatment, and for the whole composition as a whole, the use of PET / AL / BONIL / CPP combined material for packaging, as well as the indicated sterilization modes.

Canned meat-and-vegetable products made in accordance with the described method contain ground meat components, vegetable components, seasonings and drinking water, moreover, fried beef or fried veal or fried pork were selected as meat components, onion and bell pepper were selected as vegetable components , tomatoes, tomato paste, wheat flour, and as seasonings - garlic, black pepper, dill, with the following ratio of components, wt.%: roasted beef, or roasted veal, or fried pork - 16.0-50.0; oil or fat for frying - 1.5-2.8; onions - 4.0-30.0; oil or fat for passivation - 0-4.0; Bulgarian pepper - 0-5.0; pickled cucumbers or tomatoes - 0.8-11.0; tomato paste 30% - 0-12.0; garlic - 0-5.0; wheat flour - 0-8.0; table salt - 0.3-2.0; ground black pepper - 0.01-0.1; dill - 0.03-0.2; drinking water - the rest.

Additionally, canned meat and vegetable can include red pepper, thyme, marjoram, cardamom, parsley, paprika in the following ratio, wt.%: Ground red pepper - 0-0.1; thyme - 0-0.01; marjoram - 0-0.1; cardamom - 0- 0.1; parsley - 0-1.0; paprika - 0-2.0.

In addition, canned meat and vegetable can contain pork or beef powder flavor and sodium glutamate in the following ratio, wt.%: Pork or beef powder flavor - 0.3-1.0; monosodium glutamate - 0.1-0.8.

Sunflower oil or corn oil can be used as oil, and raw pork fat from pork veneer, or melted edible beef fat, or melted edible pork fat, or bone fat, or pork fat, or sausage pork fat, or chicken fat.

Another variant of canned meat and vegetable products made in accordance with the described method contains ground meat components, vegetable components, seasonings and drinking water, with beef or veal or chicken fillet, or liver, or blanched tongue as vegetable components. the components selected are onions, bell peppers, carrots, tomatoes, tomato paste, mushrooms champignons, wheat flour, and as seasonings - garlic and black pepper, in the following ratio, wt.%: th Yadin, or beef, or chicken, or liver, or tongue blanched - 16,0-50,0; onions - 3.0-30.0; carrots - 0-5.0; oil or fat for passivation - 0.4-3.0; Bulgarian pepper - 0-8.0; champignon mushrooms - 0-32.0; tomatoes - 0-6.0; tomato paste 30% - 0-16.0; garlic - 0-5.0; wheat flour - 0-8.0; cream - 0-17.0; table salt - 0.5-2.0; ground black pepper - 0.01-0.3; drinking water - the rest.

As seasonings, the composition of canned meat and vegetable according to the second variant additionally includes ground red pepper, turmeric, marjoram, ground coriander, parsley, dill, paprika in the following ratio, wt.%: Ground red pepper - 0-0.1; turmeric - 0-0.08; marjoram - 0-0.1; ground coriander - 0-0.5; parsley - 0-0.5; dill - 0-0.5; paprika - 0-1.5.

Additionally, canned meat and vegetable conserves according to the second embodiment may include granulated sugar, powdered flavoring of beef, or chicken, or mushrooms, and monosodium glutamate in the following ratio, wt.%: Granulated sugar - 0-1.0; powder flavoring of beef, or chicken, or mushrooms - 0-0.8; monosodium glutamate - 0.1-0.8.

It mainly uses beef liver and tongue.

Canned meat and vegetable products made by this method can expand the range of products.

Method for the production of canned meat and vegetables is illustrated by the following examples.

For the preparation of canned food, the components are taken in accordance with tables 1 or 2.

In the compositions shown in tables 1 and 2, replacement is allowed:

- fresh onions, dried onions at the rate of 1 kg of fresh - 0.25 kg of dried, in any ratio;

- fresh dried garlic at the rate of 1 kg of fresh - 0.5 kg of dried;

- Sunflower oil, corn oil, pork fat or chicken fat in any ratio;

- fresh pepper dried pepper slices or flakes of dried sweet pepper (red, green) at the rate of 1 kg of fresh - 0.25 kg of dried;

- fresh tomatoes dried tomatoes at the rate of 1 kg of fresh - 0.25 kg of dried;

- cream of dried vegetable cream whole cream natural 33% at the rate of 1 kg whole natural cream - 0.3 kg of dried vegetable;

- fresh dried champignon mushrooms at the rate of 1 kg of fresh - 0.25 kg of dried;

- chicken fillet for a piece of boneless poultry meat (chicken);

- carrots with fresh dried carrots at the rate of 1 kg of fresh - 0.17 kg of dried;

- parsley fresh dried parsley;

- fresh dill dried dill.

When using concentrated tomato products of a different concentration in the composition indicated in Table 1 and Table 2, the compositions are recounted, respectively increasing or decreasing the number of bookmarks.

Inspected and tested carcasses, half carcasses and quarters are sent for cutting, deboning, trimming and sorting, isolating beef with a mass fraction of fat and connective tissue of not more than 14% or produce beef with a mass fraction of fat and connective tissue of not more than 20% and pork with a mass fraction adipose tissue not more than 30%.

Frozen blocks of veneered beef, pork and chicken, tongue, and liver are thawed.

If necessary, beef or pork is trimmed, removing excess fat and connective tissue, lymph nodes, large blood vessels.

Veined meat of beef with a mass fraction of adipose and connective tissue of not more than 14% or 20% and pork with a mass fraction of adipose tissue of not more than 30%, fillet and boneless chicken meat are minced on a meat-cutting machine or spinning top through a grate with a hole diameter of 7-10 mm, or manually.

For canned food “Georgian veal fried”, “Hungarian goulash”, “Braised pork in its own juice”, “Tatar-style Azu”, “Braised beef in spicy sauce”, the meat is fried in oil (fat) in an amount of 7% to the mass of meat.

The liver is inhabited by removing the bile ducts, large blood vessels, lymph nodes, calcareous inclusions, washed in running cold water. The washed liver is allowed to drain, after which it is crushed on a meat-cutting machine or manually into pieces 10-15 mm in size.

Raw fat for onion and carrot passage is crushed on a top through a wire rack with a hole diameter of 3-5 mm.

Fresh onions are peeled, rotten and defective bulbs are removed, washed, ground on a spinning top through a wire rack with a hole diameter of 5 mm, a vegetable cutter, a cutter or manually.

Dried onions are looked through, blackened, with the remains of the scales and the bottom of the plate and foreign impurities are selected. Then the onion (25% normal freshly chopped) is soaked in three times the amount of water for one hour.

Chopped or soaked onions are sautéed in oil (fat) (20% by weight of raw chopped or dried soaked onions) for 15-20 minutes until golden in color, avoiding strong frying. The yield of sauteed onions is 60% by weight of fresh or dried soaked onions and fat.

Fresh sorted carrots, after sorting, washing and cleaning, are crushed on a spinning top, vegetable cutter or manually in the form of chips or cubes no more than 5 mm in size.

When using dried carrots, it is soaked in water (1: 3 ratio) for two hours. After chopping or soaking, carrots are passaged in oil (fat) (20% by weight of raw chopped or dried soaked carrots) for 15-20 minutes, avoiding strong frying. The yield of passenger carrots to the mass of fresh or dried soaked carrots and fat is 60%.

Fresh garlic is peeled, rotten and defective slices are removed, washed and chopped on a top through a wire rack with a hole diameter of 2-3 mm.

Dried garlic is looked through, blackened plates and extraneous impurities are selected. Then the garlic (50% of the norm of freshly chopped) is soaked in water in a ratio of 1: 1 for one hour and chopped on a top through a wire rack with a hole diameter of 2-3 mm.

Sifted wheat flour. The rate of loss of flour during sifting is set by the enterprise.

Fresh champignon mushrooms are thoroughly washed twice with running cold water, inspected, selecting unsuitable, crushed and crumbs, again rinsed with cold water and cut. Dried mushrooms are scanned, blackened and extraneous impurities are selected. Then the mushrooms are soaked in water in a ratio of 1: 4 for 15-20 minutes. Prepared mushrooms are blanched in their own juice, with the lid closed, for 10 minutes.

Sweet pepper (paprika) dried and dried tomatoes are looked through, impurities are selected. Then soaked in water in a ratio of 1: 4 for 15-20 minutes.

Sweet pepper (Bulgarian) is washed fresh in running water, in a drum or in a fan washer, or by hand, the stalks are removed along with the seedling and seeds. The fruits are blanched with steam or water for 1-2 minutes, quickly cooled with cold water. After blanching, the pepper is cut into pieces of arbitrary shape on a vegetable cutter or manually.

Salted cucumbers are washed with running cold water, peels are removed from old cucumbers and large seeds are removed. Prepared cucumbers are chopped on machines or manually into pieces of arbitrary shape.

Fresh tomatoes are washed twice before the complete removal of impurities, then rinsed. Prepared tomatoes are chopped on machines or manually into pieces of arbitrary shape.

For canned foods “Georgian Roasted Veal”, “Stewed Pork in Own Juice”, “Tatar Azu”, “Braised Beef in Spicy Sauce”, “Chicken Fillet with Seasonings”, “Hunting Stew” prepared raw materials according to the recipes mix to a homogeneous mass, then add water and mix again until the components are evenly distributed and transfer to the packaging.

For canned food “Hungarian-style goulash”, wheat flour is combined with salt, then cold water is gradually added and thoroughly mixed, preventing the formation of lumps. The remaining components are added to the resulting mass according to the recipe, mixed and transferred to the packaging.

For canned food “Veal in mushroom sauce”, “Stroganoff liver”, “Tongue under French sauce”, dry vegetable cream is mixed with flour and salt, then water is gradually added and thoroughly mixed, avoiding the formation of lumps. The remaining components are added to the resulting mass according to the recipe, mixed and transferred to the packaging.

Canned food is packaged in bags of the combined material lavsan / aluminum / biaxially oriented nylon / non-oriented polypropylene PET / AL / BONIL / CPP in portions of 25-60 g. The bags are filled and sealed by sealing (welding) using bag filling and sealing machines, or manually.

Corked bags are loaded into autoclave baskets, with each row being separated from the subsequent one by perforated gaskets resting on the sides of the basket, preventing contact with the bags, and sent for sterilization.

The time from bag closure to sterilization should not exceed 30 minutes.

Sterilization of canned food is carried out for 20-30 minutes in an autoclave with an excess pressure of 0.22-0.25 MPa at a temperature of 110-120 ° C, and the period of time from closing the bags to the beginning of the sterilization process does not exceed 30 minutes.

The pressure in the autoclave must be kept constant from the beginning to the end of the process.

After the end of the sterilization process, the bags are cooled, unloaded from the autoclave baskets and transferred to sorting and packaging.

Thus, the described method allows to obtain high-quality canned meat and vegetables with maximum preservation of the nutritional value of the components, preserving the fresh taste and appetizing form of the product, i.e. ensure the receipt of the product according to the "keep fresh" technology

Canned meat and vegetable products made by this method allow us to expand the range of products, namely to produce such canned food as: “Georgian Roasted Veal”, “Hungarian Gulyash”, “Braised Pork in its own juice”, “Azu in Tatar”, “Braised beef in spicy sauce”, “Chicken fillet with spices”, “Veal in mushroom sauce”, “Stroganoff liver”, “Tongue with French sauce” and “Hunting stew”.

Table 1 name of raw materials Mass fraction of components,% Georgian fried veal Hungarian goulash stewed pork in own juice Azu in Tatar braised beef in spicy sauce Beef (veal) with a mass fraction of fat and connective tissue of not more than 14% or 20% chopped, fried 21.5 23.0 - 20,0 24.0 Oil (fat) for frying 2.01 2.15 - 1.87 2.24 Pork with a mass fraction of adipose tissue not more than 30% chopped, fried - - 24.0 - - Oil (fat) for frying - - 2.24 - - Fresh onions 8.0 - - - - Fresh onion, onion, - 13.0 10.0 7.5 6.0 including oil (fat) for passivation - 3.61 2.78 2.08 1,67 Fresh peeled Bulgarian pepper - 4.0 - - - Peeled pickled cucumbers - - - 8.5 - Fresh peeled tomatoes 7.0 2,5 8.0 - 10.0 Fresh peeled garlic 1,0 1,5 3.0 - 1,5 Tomato paste 30% - 7.0 - 10.0 - Wheat flour - 0.8 - 2.0 - Common salt 0.8 1,0 0.8 0.6 0.8 Ground black pepper 0.02 0.04 0.04 0.01 0.06 Ground red pepper - - 0.01 - - Thyme - - - - 0.002 Marjoram - - - - 0.04 Ground cardamom - - 0.01 - - Dried parsley 0.1 0.1 - 0.05 - Dill Dried 0.05 0.1 0.1 0.05 0.1 Dried paprika - 1,5 0.1 - - Powder flavoring (beef) 15.84.5220 0.5 0.5 - 0.5 0.5 Powder flavoring (pork) 15.84.2906 - - 0.5 - - Monosodium glutamate 0.3 0.3 0.3 0.3 0.3 Water rest rest rest rest rest

table 2 name of raw materials Mass fraction of components,% seasoned chicken veal in mushroom sauce Stroganoff liver tongue in french sauce hunting stew Beef (veal) with a mass fraction of adipose and connective tissue of not more than 14 or 20% - 22.0 - - 22.0 Minced chicken 22.5 - - - - Ground beef liver - - 30,0 - - Blanched beef tongue - - - 24.0 - Fresh onion, onion, 4.0 10.0 10.0 10.0 8.0 including oil (fat) for passivation 1,11 2.78 2.78 2.78 2.22 Fresh carrots - - - - 3.0 including passer oil - - - - 0.83 Fresh peeled Bulgarian pepper, blanched 3.0 - - - 6.0 Champignon mushrooms - 8.0 - 10.0 4.0 Fresh peeled tomatoes 4,5 - - - - Fresh peeled garlic - - - - 1,0 Tomato paste 30% - - - - 14.0 Wheat flour - 2.0 2.0 1.4 - Dry vegetable cream - 14.2 12.5 15,5 - Common salt 0.7 0.8 0.8 0.8 0.8 Granulated sugar - - - - 0.6 Ground black pepper 0.02 0.1 0.01 0.02 0.01 Ground red pepper - - - - 0.006 Turmeric 0,03 - - - - Marjoram - - - - 0.06 Ground coriander 0.1 - - - - Dried parsley 0.1 - - - 0.1 Dill Dried 0.1 - - - 0.1 Powder flavoring (beef) 15.84.5220 - 0.5 - - 0.5 Powder Flavor (Chicken) 0.5 - - - - Powder flavoring (mushrooms) - 0.2 - 0.2 - Monosodium glutamate 0.3 0.3 0.3 0.3 0.3 Water rest rest rest rest rest

Claims (16)

1. A method for the production of canned meat and vegetable products using the “keep fresh” technology, including the preparation of meat and vegetable components, preliminary heat treatment of part of the components, preparation of the prescription composition, packaging and sterilization, characterized in that the packaging is made in packages of the combined material lavsan / aluminum / biaxial oriented nylon / non-oriented polypropylene PET / AL / BONIL / CPP in portions of 25-60 g each followed by hermetic sealing, sterilization is carried out for 20-30 minutes in an autoclave with a hut with a positive pressure of 0.22-0.25 MPa at a temperature of 110-120 ° C, and the period of time from closing the bags to the start of the sterilization process does not exceed 30 minutes. 2. The method according to claim 1, characterized in that the minced beef, or veal, or pork, or chicken fillet, or liver, or tongue are used as meat components, and onion, bell pepper, tomatoes, are used as plant components tomato paste, wheat flour, pickled cucumbers, or carrots, or mushrooms. 3. The method according to claim 2, characterized in that they use beef liver or beef tongue. 4. The method according to claim 2, characterized in that the preliminary heat treatment is carried out by frying the crushed beef, or veal, or pork in oil or in fat, and the onions are passivated. 5. The method according to claim 2 or 3, characterized in that the preliminary heat treatment is carried out by blanching the tongue, bell pepper and mushrooms, as well as the passage of onions and carrots. 6. Canned meat and vegetables containing ground meat components, vegetable components, seasonings and drinking water, characterized in that the fried beef or fried veal or fried pork are selected as meat components, onion, bell pepper, and tomatoes are selected as vegetable components , tomato paste, wheat flour, and as seasonings - garlic, black pepper, dill, with the following ratio of components, wt.%: Roasted beef, or roasted veal, or fried pork  16.0-50.0 Oil or fat for frying  1.5-2.8 Onion  4.0-30.0 Passer oil or grease  0-4.0 Bulgarian pepper  0-5.0 Pickled Cucumbers or Tomatoes  0.8-11.0 Tomato paste 30%  0-12,0 Garlic 0-5.0 Wheat flour  0-8.0 Common salt  0.3-2 Ground black pepper  0.01-0.1 Dill  0.03-0.2 Drinking water  Rest 7. Canned meat according to claim 6, characterized in that they additionally include red pepper, thyme, marjoram, cardamom, parsley, paprika in the following ratio, wt.%: Ground red pepper  0-0.1 Thyme  0-0.01 Marjoram  0-0.1 Cardamom  0-0.1 Parsley  0-1.0 Paprika  0-2.0 8. Canned meat according to claim 6 or 7, characterized in that they additionally include powder flavoring of pork or beef or sodium glutamate in the following ratio, wt.%: Pork or Beef Powder Flavor  0.3-1.0 Monosodium glutamate  0.1-0.8 9. Canned meat according to claim 6, characterized in that the oil used is sunflower or corn oil. 10. Canned meat according to claim 6, characterized in that the fat used is raw pork fat from the pork vein, or melted edible beef fat, or melted edible pork fat, or bone fat, or pork fat, or pork sausage fat, or chicken fat. 11. Canned meat and cereal containing chopped meat components, vegetable components, seasonings and drinking water, characterized in that beef or veal, or chicken fillet, or liver, or blanched tongue are selected as onion ingredients, onions are selected as plant components , bell pepper, carrots, tomatoes, tomato paste, champignon mushrooms, wheat flour, and as seasonings - garlic, black pepper, in the following ratio, wt.%: Beef, or veal, or chicken fillet, or liver, or tongue blanched  16.0-50.0 Onion  3.0-30.0 Carrot  0-5.0 Passer oil or grease  0.4-3.0 Bulgarian pepper  0-8.0 Champignon mushrooms  0-32.0 Tomatoes  0-6.0 Tomato paste 30%  0-16,0 Garlic  0-5.0 Wheat flour  0-8.0 Cream  0-17.0 Common salt  0.5-2.0 Ground black pepper  0.01-0.3 Drinking water  Rest 12. Canned meat according to claim 11, characterized in that they additionally include ground red pepper, turmeric, marjoram, ground coriander, parsley, dill, paprika in the following ratio, wt.%: Ground red pepper  0-0.1 Turmeric  0-0.08 Marjoram  0-0.1 Ground coriander  0-0.5 Parsley  0-0.5 Dill  0-0.5 Paprika  0-1.5 13. Canned meat according to claim 11 or 12, characterized in that they additionally include granulated sugar, powdered flavoring of beef, or chicken, or mushrooms and sodium glutamate in the following ratio, wt.%: Granulated sugar  0-1.0 Powder flavoring of beef, or chicken, or mushrooms  0-0.8 Monosodium glutamate  0.1-0.8 14. Canned meat according to claim 11, characterized in that the liver or tongue are beef liver or beef tongue. 15. Canned meat according to claim 11, characterized in that the oil used is sunflower or corn oil. 16. Canned meat according to claim 11, characterized in that the fat used is raw pork fat from the pork vein, or melted edible beef fat, or melted edible pork fat, or bone fat, or pork fat, or sausage pork fat, or chicken fat.