RU2469559C1 - Method for production of meat-and-vegetal food products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for production of meat-and-vegetal preserves for dietary alimentation involves water treatment, production of meat-and-broth, vegetal, grain and legume semi-products, preparation of a combined meat-and-vegetal product with subsequent manufacture of the ready product. Meat and poultry raw material is cooked under mild vacuum conditions at a temperature of 50-55°C and treated in the rotary chopper with broth purified by way of filtration at an adjustable temperature equal to 57-59°C. Cooking of cereals, grits, legumes and accessory materials required according to the recipe is also performed in filtered broth under vacuum conditions at a temperature of 50-55°C. One performs hydraulic and acoustic cavitation treatment of vegetal raw material (cavitation index being K-1.6-1.9) and ultrasonic exposure. Adjustment to destructive resonance and selective ultrasonic cavitation combined with water duty of the mixture equal to 1:2 allow to maintain the temperature of the hydrolysing agent and the mass being milled at a level no higher than 59°C.

EFFECT: invention allows to manufacture a product for any profile (general, gerodietary and medical and preventive) alimentation of pregnant and nursing women, infants, preschool children, school children, students and sport people and to enhance the ready meat-and-vegetal product quality due to preservation of biologically active properties of the initial raw materials and account for rheological compatibility of meat, vegetal, grain, legume raw materials and accessory components.

13 cl, 1 dwg, 6 ex

Description

The invention relates to the food industry, and in particular to a method for processing meat and vegetable raw materials in order to obtain balanced functional pectin-containing foods and can be used to obtain nutrition: pregnant and lactating women, children, preschool, school, students, athletes of any profile, general, Herodietic and therapeutic.

Known methods of processing meat and vegetable raw materials to obtain canned food for children, diet and gerodieteticheskie reflected in existing guests:

[GOST 13534-89 "Canned meat and meat and vegetable. Packaging, labeling and transportation";

GOST R52704-2006 "Canned meat and vegetables from poultry meat for nutrition of young children. Specifications";

GOST 26186-84 "Products of processing fruits and vegetables, canned meat and meat and vegetable. Methods for the determination of chlorides";

GOST 8286-90 "Canned meat and cereal" Porridge with meat ". Specifications"].

Known methods consist of the following operations:

- meat is rolled, veined, cut into pieces weighing 50-100 g, boiled in water to a loss in weight of 36-40%.

Cooked meat is ground in a meat grinder, mixed with the broth obtained during cooking and used for the production of vegetable and meat soups, and / or minced meat is made from uncooked raw meat, then minced meat is cooked for 40-45 min at elevated temperature.

The liver is washed, veined, cut into pieces, boiled, crushed and rubbed. Chickens are singed, gutted, boiled for 30-60 minutes in water, the fillet is separated, which is ground on a top, getting minced meat, and boiled vegetables are added.

The resulting mixtures are wiped in double wipers, packaged in glass containers, immediately sealed and sterilized in an autoclave at a temperature of 85-116 ° C.

Before packaging, vitamins A and C, parsley and dill are intentionally introduced into canned food.

The disadvantages of the known methods of processing raw materials and the manufacture of canned food for children and diet food are:

- use of water without special treatment;

- arising from the grinding of meat products in a meat grinder and on a top with transferring them from the apparatus to the apparatus manually oxidizing processes;

- the use of broth unrefined from collagen, impairing the taste and presentation of the finished product;

- the elevated temperature of meat processing (40-45 min at 120 ° C) leads to the destruction of the protein structure - geroprotectors that slow down the aging of the human body;

- due to high-temperature sterilization (in an autoclave at 85 ° C-120 ° C), a number of vitamins and biologically active substances are destroyed.

A known method of producing meat and vegetable canned food for diet, including blanching prepared meat raw materials for 5-20 minutes at a temperature of 80-100 ° C, depending on the formulation. Then, meat and vegetable or fruit or berry mass is fed into the prepared emulsion, then the prepared canned mixture is heated to a temperature of 90 (+5) ° C and sent to packaging and sterilization at a temperature of 120 ° C [RF Patent No. 2312524, cl. A23L 1/314, A23L 3/00, publ. 06/10/2007].

The disadvantages of the above method are:

- use of water without special water treatment;

- deterioration in the taste and appearance of the finished product due to the fact that the allocated collagen during blanching of raw meat is not removed before mixing the canned mass;

- sterilization of canned food in an autoclave at 85-120 ° C and preliminary heat treatment of raw materials at a temperature of 80-100 ° C practically lead to the destruction of a number of vitamins, proteins, fats, minerals are transformed, as a result of which harmful compounds of various structures and properties can form ; in addition, the high heat treatment of plant materials leads to the destruction of enzymes, a number of biologically active substances, including bioflavonoid compounds with antioxidant, anti-inflammatory, hepatoprotective, antimicrobial, antiviral, capillary and radioprotective properties.

The closest technical solution to the proposed one is a method for the production of homogenized canned meat and vegetable preserves for baby food - “Cabbage with meat and rice”, according to which slaw is subjected to slow freezing. Then crushed carrots, shredded white cabbage, raw chopped beef, minced in minced meat on top, are mixed. The resulting mixture is boiled in drinking water. Prepared rice is boiled in drinking water, washed with running water, crushed and introduced into the boiled mass, after which it is wiped. In a digester, drinking water is brought to a boil, auxiliary components are introduced into it - 12% tomato puree, sugar and salt, brought to complete dissolution of the latter. The resulting fill, together with vegetable oil, is introduced into the rubbed mass, after which it is homogenized, packaged, sealed and sterilized at a temperature of 120 ° C to obtain the desired product [RF Patent No. 2280379, cl. A23L 1/29, publ. 06/10/2007].

The disadvantages of the above method are:

- partial loss of pectin substances at the stage of freezing cabbage;

- deterioration in the taste and appearance of the finished product due to the boiling of mixed vegetable components together with raw beef, leading to the release of meat collagen, which cannot be removed from the thick mass;

- use of water without special water treatment;

- a decrease in the content of substances that lower cholesterol in the blood due to washing rice after cooking;

- the complexity, material cost, energy, discontinuity and duration in time of the whole process.

The objective of the claimed inventive method is to improve the quality of the finished meat and vegetable food product by preserving the biologically active properties of the feedstock and taking into account the rheological compatibility of meat, vegetable, leguminous raw materials and auxiliary components.

The tasks are solved by the method of obtaining meat and vegetable canned food for dietetic nutrition, characterized in that it includes the preparation of water, the production of meat, meat, vegetable, grain and bean semi-finished products, the preparation of a combined meat and vegetable product with the subsequent receipt of the finished product, while the water is prepared by microfiltration with filter elements with a pore diameter of 20-30 microns at a temperature of 16-20 ° C and a pressure of 0.20 MPa, settling in the presence of silver ions for at least two hours before the silver content in it - 0.03-0.05 mg / dm ³ and sterilization on ultrafiltration tubular ceramic elements with a working pore size of 0.01-0.07 microns at a water temperature of 20 ° C and a pressure of 0.3 MPa obtaining a meat-and-meat semi-finished product includes preparing meat / poultry raw materials, blanching meat and poultry bone bones sequentially at 36-39 ° C and 40-46 ° C for 2-8 minutes and 8-12 minutes, respectively, and the subsequent production of broths, meat semi-finished product and meat-and-meat semi-finished product. In accordance with this, the broths are obtained by separate cooking blanched meat and poultry raw materials and bones of poultry breasts under vacuum rarefaction at 540-600 mm Hg successively at 50-55 ° C and 57-59 ° C for 15-25 min and 35-46 min, respectively, microfiltration of broths and additional cooking of the combined broths at 57-59 ° C under vacuum rarefaction at 540-600 mm RT .art. for no more than 10 minutes, the semi-finished meat product is obtained by cooling the cooked meat obtained to a temperature of 8-10 ° C, washing it, chopping it to pieces 1 × 1-1.5 cm in size, combining the resulting meat with the combined broth and then heating the mixture to temperatures not higher than 57 ° C, and the meat and bakery semi-finished product is obtained by mixing the combined broths and meat semi-finished product in prescription proportions and grinding the resulting mass to a piece size of 2-4 mm at 57-59 ° C for 30-45 s with a vacuum of 540-600 mm Hg The preparation of the vegetable semi-finished product is carried out by preliminary preparation of the plant material, blanching, grinding to a particle size of 3 × 4-5 mm, then introducing into the mixture an aqueous solution of citric acid to a pH of 2.2-3.5 and amylolytic enzymes and pectin in amounts of 0.03 -0.07% and 1.6-2.3%, respectively, the resulting mixture is subjected to hydrolysis extraction in a rotary-cavitation extractor with a cavitation index K = 1.6-1.9 and a temperature of not more than 59 ° C to obtain a dispersed mass particle size 200-300 microns, obtained mashed semi-finished product melt further in an ultrasonic reactor at a temperature of not more than 59 ° C until mashed with a particle size of 100-150 microns; grain and bean semi-finished products are produced by cooking prescription volumes of cereals and legumes in vacuum rarefaction at 540-600 mm Hg in the combined broths of the stage of obtaining the meat-and-meat semi-finished product at a temperature of 50-59 ° C for 20-25 minutes The preparation of the combined meat and vegetable product is carried out by mixing at the temperature not higher than 57-59 ° С meat and vegetable, vegetable, grain and bean semi-finished products in recipe ratios, introducing auxiliary components, processing the combined mass in a rotary disperser and subsequent deaeration of the mixture at a temperature of 57-59 ° С, packaging and sterilization of finished products, while the water of the water preparation stage is used at all stages of the technological process.

Typically, the preparation of meat and poultry raw materials is carried out by washing, deboning, veining, removing the breast bones of poultry raw materials and re-washing the veined meat raw materials and removed poultry breast bones, and after blanching the raw meat, they are cut into pieces of 350-500 g It is advisable to microfiltrate the broths in an installation with tubular plastic membrane microfiltration elements with a pore diameter of 20-30 microns.

It is preferable to wash boiled meat / poultry meat in running water.

Typically, fruits, berries, vegetables, root vegetables, water extract of grape seed, Jerusalem artichoke, green mass extract, cereals, cereals, and legumes are usually used as the initial plant raw material, while the preparation of plant raw materials includes sorting, washing in purified water, inspection, and secondary washing in purified water, and depending on the type of plant material, it is blanched at a temperature of 40-45 ° C.

It is advisable to use enzymes of the polygalacturon class or enzymes of the lyase complex as amylolytic enzymes, and vegetable oil, cow butter, cream, salt, spices, fructose Jerusalem artichoke syrup are used as auxiliary components.

Typically, the deaeration of the finished mixture is carried out under vacuum rarefaction at 540-600 mm Hg. by mixing the mixture, and the sterilization of the packaged products is carried out with antibacterial microwave radiation with a modulation frequency of FM = 10 ⁸ -10 ^{10 for a} short time within 0.6-0.9 s.

It is preferable to use an ultrasonic reactor with adjustable power N _min = 15 W / cm ² / N _max = 557 W / cm ² and an operating frequency of the ultrasonic transducer of 22 kHz.

Figure 1 presents a schematic diagram of an installation for producing meat and vegetable food products.

It consists of a unit 1 for the preparation of water and lines for the production of meat and vegetable and vegetable semi-finished products.

The meat-bouillon semi-finished product production line contains the meat / poultry preparation unit 2 connected in series, the meat and poultry bone bones blanching unit 3, the broth receiving unit 4, the meat semi-finished product receiving unit 5 and the meat-and-semi-finished product receiving unit 6. In this case, block 4 is connected to block 6.

The line for the preparation of a vegetable semi-finished product consists of a series-connected unit 7 for the preparation of vegetable raw materials, a unit 8 for blanching vegetable raw materials, a unit 9 for producing a hydromodule for vegetable raw materials, and a block 10 for producing a vegetable semi-finished product. If technology blanching of plant materials is not provided, then block 7 is connected directly to block 9.

The installation comprises a block 11 for the preparation of cereals and legumes for the preparation of cereal and / or bean semi-finished products, as well as a block 12 for the preparation of auxiliary materials. Block 11 is connected to block 4 of the line for receiving meat-and-meat semi-finished product.

The meat-bouillon semi-finished product receiving unit 6, the vegetable semi-finished product receiving unit 10, the cereal and bean preparation unit 11 and the auxiliary material preparation unit 12 are connected to the cooking unit for the combined meat and vegetable product, which in turn is connected to the finished product receiving unit 14.

The water treatment unit 1 is connected to blocks 2, 3, 4, 5, 7, and 8.

The claimed method involves the purification of drinking water through a microfiltration unit with cartridge plastic filter elements with a pore diameter of 20-30 microns at a water temperature of 16-20 ° C and a pressure in the apparatus of 0.20 MPa. Next, the water is disinfected with silver ions in an inator vessel and sterilized in an ultrafiltration unit with ceramic cartridge elements with a working pore size of 0.01-0.07 microns at a water temperature of 20 ° C and a pressure in the apparatus of 0.3 MPa. Silver ions have a bactericidal effect on the vegetative forms of plasma cells of microorganisms contained in water. The dose of silver during anodic dissolution used in the invention is 0.03-0.05 mg / dm ³ , the duration of the water treatment process is at least two hours.

Cooking meat and poultry raw materials according to the claimed method in “mild” vacuum conditions at a temperature of 50-55 ° C and processing in a rotary grinder in broth filtered by filtration at a controlled temperature of 57-59 ° C provide conditions for preserving the biological value of proteins and the initial ratio in them essential amino acids, which are not synthesized in the human body and must enter it with food. Cooking of cereals, cereals, legumes and auxiliary materials required by the recipe is also carried out in a filtered broth under vacuum at a temperature of 50-55 ° C.

The claimed hydraulic and acoustic cavitation treatment of plant materials with a cavitation index of K = 1.6-1.9 and ultrasonic action destroy the intermolecular and intercellular bonds, while heating the liquid and the processed material, providing the most complete hydrolysis-extraction of pectins of substances and ingredients contained in the processed vegetable raw materials.

Tuning for destructive resonance and selective ultrasonic cavitation in combination with a 1: 2 mixture hydromodule allow maintaining the temperature of the hydrolyzing agent and the crushed mass not higher than 59 ° C.

An increase in the dispersion of the heterogeneous phase, inactivation of the peroxidase enzyme, death of the yeast, and destruction of pathogenic microorganisms occur in the ultrasonic reactor. As an ultrasonic reactor with a controlled generator, a reactor with a power of N _min = 15 W / cm ² , N _max = 557 W / cm ² and an operating frequency of the ultrasonic transducer of 22 kHz is used.

The introduction of 1.6-2.3% pectin and 0.03-0.07% amylolytic enzymes, respectively, is used to organize coplanar bonds in a solution, and a hydrolyzing agent (citric acid) blocks calcium ions and provides the most complete hydrolysis extraction of pectin substances and ingredients contained in plant materials.

Example

Veal tenderloin soup with legumes and wheat grits.

Prescription content of components,%:

veal and chicken meat 49.8 different beans except soy 15.0 wheat groats 15.0 tomato puree (12% concentration) 15.0 vegetable oil 4.0 salt 1,2

1. Water treatment

Drinking water is passed through a microfiltration unit with cartridge plastic filter elements with a pore diameter of 20-30 μm at a water temperature of 16-20 ° C and a pressure in the apparatus of 0.20 MPa. The resulting water is defended in a vessel-ionizer in the presence of silver ions for at least two hours until the silver content in it is 0.03-0.05 mg / dm ³ .

Next, the water is sterilized in an ultrafiltration unit with ceramic cartridge elements with a working pore size of 0.01-0.07 microns at a water temperature of 20 ° C and a pressure in the apparatus of 0.3 MPa.

2. Obtaining meat-semi-finished product

2-1. Preparation of meat / poultry raw materials

10 kg of meat / poultry raw materials cooled to a temperature of 0 ° -4 ° C are washed in cold running water obtained in claim 1, then deboning, trimming, removal of breast bones from poultry breasts, and repeated washing are carried out.

2-2. Blanching raw meat and poultry bone

Blanching is carried out with purified water at a temperature of 36-39 ° C for 2-8 minutes, then cut into pieces of 350-500 g and blanch the bones of bird breasts at 40-46 ° C for 8-12 minutes.

3. Getting broths

Blanched meat and poultry prepared in claim 2 are cooked under vacuum rarefaction at 540-600 mm Hg. at a temperature of 50-55 ° C for 15-25 minutes in 15 l of water, and the bones of poultry breasts are boiled in 5 l of water at 57-59 ° C with a vacuum of 540-600 mm Hg within 35-46 minutes, cooked meat / poultry and poultry bone bones are separated from the broths. The resulting broths are combined and subjected, for purification of collagen from collagen, microfiltration in an installation with tubular plastic membrane microfiltration elements with a pore diameter of 20-30 microns.

The combined broths are further boiled at 57-59 ° C and a pressure of 540-600 mm Hg. within 10 minutes

4. Obtaining meat semi-finished product

Cooked meat is cooled in cold running purified water to 8-10 ° C; crushed (cut) to a piece size of 1 × 1 cm; 50% of the broth is returned to the vacuum apparatus for mixing with boiled pieces of raw meat and heated to a temperature of 57 ° C.

Get ≈ 5 kg of meat product.

5. Obtaining meat-semi-finished product

Mix the combined broths and semi-finished meat in a ratio of 0.4: 1.4; and to obtain a homogeneous mass of meat-and-meat semi-finished product, the resulting mass is crushed to a piece size of 2-4 mm at 57-59 ° C for 30-45 s.

6. Obtaining a vegetable semi-finished product

6-1. Beans in the amount of 3.0 kg are subjected to sorting, washing in purified water, if necessary, re-wash. Then blanched at 40-45 ° C, cut, followed by crushing. Then get a mixture of plant materials with an aqueous solution of citric acid with a pH of 2.2-3.5 at a ratio of 1: 2, respectively. Amylolytic enzymes — petinase — 0.06 kg and pectin 0.015 kg — are added to the resulting mixture.

Get ≈9 kg of vegetable semi-finished product.

6-2. The resulting mixture is subjected to hydrolysis extraction in a rotary-cavitation extractor with a cavitation index K = 1.6-1.9 and at a temperature of not more than 59 ° C to obtain a dispersed mass of mashed semi-finished product with a particle size of 40-50 microns.

6-3. the resulting mashed semi-finished beans are processed in an ultrasonic reactor at a temperature of not more than 59 ° C to obtain a puree with a particle size of the solid phase 40-45 microns.

As an ultrasonic reactor with a controlled generator, a reactor with a power of N _min = 15 W / cm ² , N _max = 557 W / cm ² and an operating frequency of the ultrasonic transducer of 22 kHz is used.

7. Wheat groats in the amount of 3.0 kg are pre-cooked under vacuum rarefaction of 540-600 mm Hg. in the filtered broth obtained in claim 3 at 57-59 ° C for 20-25 minutes.

At the same time, prescription preparation of auxiliary materials is carried out in a container with a stirrer and heating:

- tomato puree (12% concentration) amount of 3.0 kg

- vegetable oil - 0.8 kg

8. Obtaining a combined meat and vegetable product

The resulting meat and bakery semi-finished product, bean semi-finished product, semi-finished wheat grits and auxiliary components are mixed at 57-59 ° C, and then further crushed in a rotary disperser.

The product enters the deaerator to remove air from the target mass, at a temperature of 57-59 ° C, after which the finished product is finally sent to the packaging line, capping, sterilization by the radiation flux in the microwave installation, for a short time, for 0.6 s.

Similarly, they get a whole set of new diet food recipes, using pork, veal, ostrich fillet, turkey breast, chicken and quail as a semi-finished product. Some of them are presented below.

Example 2

Getting soup from veal tenderloin in tomato sauce with the contents of the recipe components,%:

veal meat 30,0 meat and bone broth 50,0 tomato puree 12% concentration 10.0 raw onions 5,0 vegetable oil 3.0 Jerusalem artichoke fructose syrup 0.8 salt 1,2 Total: 100.0

Example 3

Obtaining a soup of puree from pork sirloin (carbonade) in tomato sauce with carrots with the contents of the recipe components,%:

sirloin steak 55.0 meat and bone broth 25.0 tomato and carrot puree 7.0 raw onions 7.0 vegetable oil 4.0 Jerusalem artichoke fructose syrup 0.6 salt 1.4 Total: 100.0

Example 4

Obtaining meat and fruit soup from ostrich fillet breasts with the content of prescription components,%:

ostrich sirloin breasts 30,0 meat and bone broth 30,0 chokeberry juice with pulp 25.0 raw onions 7.6 cream 5,0 Jerusalem artichoke fructose syrup 1,0 salt 1.4 Total: 100.0

Example 5

Obtaining mashed potatoes from turkey breasts with Jerusalem artichoke with the content of prescription components,%:

turkey meat 35.0 meat and bone broth 20,0 Jerusalem artichoke puree 35.0 raw onions 2.0 butter butter 4,5 Jerusalem artichoke fructose syrup 1,5 salt 2.0 Total: 100.0

Example 6

Obtaining fillings from quail with vegetables with the content of prescription components,%:

quail meat 40,0 meat and bone broth 12.0 bean puree 35.0 (with red beans and / or small white beans,   and / or green peas and / or ripe peas) sour cream 7.0 raw onions 3.0 Jerusalem artichoke fructose syrup 1,0 salt 2.0 Total: 100.0

The technology allows the use of original recipes of auxiliary components: tomato-carrot sauce, apple and carrot puree, redcurrant, mountain ash, beetroot, sour cream.

Fruits, berries, vegetables, any kind of root vegetables, water extract of grape seed, Jerusalem artichoke, green mass extract, as well as cereals, cereals, and legumes are successfully used as the initial plant raw materials.

The inventive process and production lines for the processing of meat and vegetable raw materials allow the use of vegetable raw materials without waste, achieving an increase in the yield of pectin-containing substances that are difficult to extract by other known methods. Processing of raw meat at the provided production line ensures extraction of the amino acid from it during hydrolysis-extraction of the protein into the liquid phase at a temperature of 57 ° C, which does not subject the protein to degradation and guarantees its preservation. Conducting hydrolysis-extraction and cell splitting of plant materials to a size of 20-30 microns or less allows you to get mashed semi-finished product saturated with pectin-ingredient-containing substances.

The advantage of this technology is the fact that carrying out the process at a temperature not higher than 57-59 ° C creates the conditions for preserving the natural native properties of plant and meat raw materials, that is, pectins, proteins, amino acids, micro and macro elements and other specific ingredients are preserved, characterizing this raw material.

Created food products meet the health and hygiene requirements and are natural biocorrector.

This allows not to use additional biological active additives, vitamin complexes, preservatives, flavorings, etc. in the manufacture of food products for pregnant and lactating women, children, preschool, school, student nutrition, nutrition of athletes of any level, general and herodietal nutrition.

Claims (13)

1. The method of obtaining meat and vegetable canned food for dietetic nutrition, characterized in that it includes the preparation of water, the production of meat, vegetable, grain, and bean semi-finished products, the preparation of the combined meat and vegetable product with the subsequent receipt of the finished product, while the water is prepared by microfiltration of its filtering elements with with a pore diameter of 20-30 μm at a temperature of 16-20 ° C and a pressure of 0.20 MPa, settling in the presence of silver ions for at least two hours before being kept in Silver 0.03-0.05 mg / dm ³ and sterilization of ceramic tubular ultrafiltration cell with a working pore size of 0.01-0.07 microns at a water temperature of 20 ° C and a pressure of 0.3 MPa, the preparation includes preparing myasobulonnogo semifinished meat and poultry raw materials, blanching of raw meat and bones of poultry breasts sequentially at 36-39 ° C and 40-46 ° C for 2-8 minutes and 8-12 minutes, respectively, and the subsequent production of broths, semi-finished meat and meat and semi-finished products, in accordance with this gives the broths by separate cooking blanchero bath meat and poultry raw materials and bones of poultry breasts under vacuum rarefaction at 540-600 mm RT.article successively at 50-55 ° C and 57-59 ° C for 15-25 min and 35-46 min, respectively, microfiltration of broths and additional cooking of the combined broths at 57-59 ° C under vacuum rarefaction at 540-600 mm RT .art. for no more than 10 minutes, the semi-finished meat product is obtained by cooling the cooked meat obtained to a temperature of 8-10 ° C, washing it, chopping it to pieces 1 × 1-1.5 cm in size, combining the resulting meat with the combined broth and then heating the mixture to temperatures not higher than 57 ° C, and the meat and bakery semi-finished product is obtained by mixing the combined broths and meat semi-finished product in prescription proportions and grinding the resulting mass to a piece size of 2-4 mm at 57-59 ° C for 30-45 s with a vacuum of 540-600 mm Hg, getting grow Semi-finished product is carried out by preliminary preparation of plant materials, blanching, grinding to a particle size of 3 × 4-5 mm, then introducing into the mixture an aqueous solution of citric acid to a pH of 2.2-3.5 and amylolytic enzymes and pectin in amounts of 0.03- 0.07% and 1.6-2.3%, respectively, the resulting mixture is subjected to hydrolysis extraction in a rotary-cavitation extractor with a cavitation index K = 1.6-1.9 and a temperature of not more than 59 ° C to obtain a dispersed mass of size particles of 200-300 microns, the resulting mashed semi-finished product is further processed in ul razvukovom reactor at a temperature not exceeding 59 ° C until a puree with a particle size of 100-150 microns, and obtaining the grain legume semifinished lead by cooking prescription volumes cereals and legumes in a vacuum at a dilution 540-600 mmHg in the combined broths, the stage of obtaining the meat-and-meat semi-finished product at a temperature of 50-59 ° C for 20-25 minutes, after which the combined meat and vegetable product is prepared by mixing at a temperature not higher than 57-59 ° C of meat-vegetable, vegetable, grain and bean semi-finished products in the formulation ratios , the introduction of auxiliary components, processing the combined mass in a rotary dispersant and subsequent deaeration of the mixture at a temperature of 57-59 ° C, packaging and sterilization of the finished product, while the water stage water treatment is used at all stages of the process. 2. The method according to claim 1, characterized in that the preparation of meat and poultry raw materials is carried out by washing it in running water, deboning, trimming, removing the breast bones of poultry raw materials and re-washing the veined raw meat and removed poultry breast bones. 3. The method according to claim 1, characterized in that after blanching the meat raw materials, they are cut into pieces of 350-500 g. 4. The method according to claim 1, characterized in that the microfiltration of the broths is carried out in an installation with tubular plastic membrane microfiltration elements with a pore diameter of 20-30 microns. 5. The method according to claim 1, characterized in that the washing of meat and poultry raw materials and cooked meat is carried out in running water. 6. The method according to claim 1, characterized in that the source of plant materials using fruits, berries, vegetables, root crops, water extract of grape seed, Jerusalem artichoke, green mass extract, cereals, cereals, legumes. 7. The method according to claim 1, characterized in that the preparation of plant materials includes sorting, washing in purified water, inspection and secondary washing in purified water. 8. The method according to claim 1, characterized in that, depending on the type of plant material, it can be blanched at a temperature of 40-45 ° C. 9. The method according to claim 1, characterized in that as amylolytic enzymes, enzymes of the polygalacturon class or enzymes of the lyase complex are used. 10. The method according to claim 1, characterized in that as auxiliary components use vegetable oil, cow butter, cream, salt, spices, fructose Jerusalem artichoke syrup. 11. The method according to claim 1, characterized in that the deaeration of the finished mixture is carried out under vacuum pressure at 540-600 mm Hg by stirring the mixture. 12. The method according to claim 1, characterized in that the sterilization of the packaged products is carried out by microwave radiation with a modulation frequency of FM = 10 ⁸ -10 ^{10 for a} short time within 0.6-0.9 s. 13. The method according to claim 1, characterized in that an ultrasonic reactor with an adjustable power of N _min = 15 W / cm ² , N _max = 557 W / cm ² and an operating frequency of the ultrasonic transducer of 22 kHz is used.