UA79906C2 - Method for making canned meat and vegetables and a recipe composition for making thereof (variants) - Google Patents

Abstract

A method for making canned meat and vegetables includes preparing meat and vegetable components, preliminary thermal treatment of part of the components, preparing a recipe composition, prepacking andsterilizing thereof. The prepacking is carried out into packages of the combined material lavsan/aluminium/biaxially-oriented nylon/non-oriented polypropylene (PET/AL/BONIL/CPP) by 25-60 g portions with following hermetic closure thereof, the sterilizing is carried out in the course of 20-30 min. in an autoclave with an excessive pressure of 0.22-0.25 MPa at a temperature of 110-120 DEGREE C, and a period of time from the closure of the packages up to the beginning of the sterilizing process does not exceed 30 min. Preliminary heat treatment of meat components only and part of vegetable ones (onion or carrot, sweet pepper and fungi), prepacking of the recipe composition into packages of the combined material PET/AL/BONIL/CPP by small portions with the further hermetic closure and sterilizing thereof, observing the stated modes, and also a period of time between the closure and sterilizing less than 30 min allow preserving the food value of the components in the maximum degree, preserving fresh taste and appetite shape of the product. Two variants of the recipe composition of preserved meat and vegetables made correspondingly to the given method and allowing making such canned food as "Teliatyna smazhena po hruzynski" (Veel fried by the Georgian method), "Huliash po-uhorski" (Gulyas by the Hungarian method), "Svynyna tushkovana u vlasnomu soku" (Pork in its own juice), "Azu po-tatarsky" (Tartar azu), "Yalovychyna tushkovana u prianomu sousi" (Beef stewed in a spicy sauce), "File kuriache z prypravamy" (Chiken fillets with spices), "Teliatyna u hrybnomu sousi" (Veel in a mushroom sauce), "Pechinka po-strohanovsky" (Liver cooked by Stroganoff's method), "Yazyk pid frantsuzkym sousom" (A tong under the French sauce) and "Rahu po-myslyvsky" (Hunter's ragout) are also given.

Description

Description of the invention

The invention belongs to the food industry and can be used in the production of canned 2 fast food products using the "Keer eatevi" technology.

There is a known method of production of canned meat and vegetables, which involves slicing meat and vegetables and heat-treating the latter, grinding the meat into small pieces, preparing a mixture by mixing heat-treated vegetables with raw meat, packing in cans and sterilization (patent KO 2127524).

The disadvantage of this method is the use of a recipe mixture of vegetables in a state of culinary readiness, which is uneconomical, since an additional stage in the technological process with energy consumption is required, in addition, the quality indicators of the finished product are low due to the fact that the structural and mechanical properties of vegetables in as a result of the action, the temperature drops significantly, and the ability to interact with other components of the recipe (proteins) to form a stable structure weakens.

The ratio of the components of the recipe in the known method does not ensure the optimal balance of 72 main substances in the product, which makes it ineffective for rational nutrition.

There is a known method of production of canned goods, which includes preparation of raw materials, boiling of vegetables together with meat for 25-35 minutes. at a temperature of 110-120 °C, rubbing the boiled mass, making the recipe, deaeration, packaging and sterilization with the following ratio of recipe components, weight 9o: chicken meat - 20; potatoes - 10; carrots - 15; onion - 2; milk - 10; cow butter - 4.5; blanched rice - 20 6; wheat flour - 2; salt - 04; broth - the rest M., 1986).

The disadvantage of the known method is that the joint heat treatment of meat and vegetables is carried out at a relatively high temperature for a long time, as a result of which there is a complete destruction of the structure of vegetables and a significant loss of nutrients (vitamins, etc.). This is also facilitated by wiping the boiled mass. In p. 29, as a result, at the stage of formulation, the food composition does not obtain a stable structure resistant to He) further heat treatment (sterilization). In addition, the ratio of components does not ensure the balance of the product from minerals, dietary fibers and other nutritional factors.

A known method for the production of canned meat and vegetables according to patent KI 2197869), which involves the preparation of poultry meat and vegetable components, their preliminary heat treatment, preparation of the recipe composition, packaging and sterilization, which is characterized by the fact that the preliminary heat treatment of meat Poultry and plant food! components are brought to a temperature of 65-752C, as plant components cabbage or carrots, or potatoes or zucchini, or pumpkin, or corn, or their mixture, cereals - semolina or rice, or millet, or F oat flakes with the following ratio of components, mass .9o: poultry meat - 16-22; soy protein - 1-3; (o) butter or melted chicken fat - 1-3; cabbage or carrot, or potato or zucchini, or pumpkin, or 35 corn or their mixture - 25-40; semolina, or rice, or millet, or oat flakes - 4-10; onion - onion - 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 methods mentioned above, but it is carried out for all components, which does not allow to preserve the fresh taste and appetizing "du form" of plant components. with

The problem to be solved by the invention is the improvement of quality indicators, the degree of balance of the finished product and the expansion of the range of canned food for quick cooking. :z» The specified task is solved due to the fact that the method of production of canned meat and vegetables using the "Keer ytezp" technology includes the preparation of meat and vegetable components, preliminary heat treatment of some components, preparation of the recipe composition, packaging and sterilization, and the packaging is carried out in - 15 bags of the combined material mylar/aluminum/biaxially oriented nylon/non-oriented polypropylene (RETA/VOMISRR) in portions of 25-60g followed by their hermetic sealing, sterilization is carried out (Se) within 20-30 minutes. in an autoclave with an excess pressure of 0.22-0.25MPa at a temperature of 110-1202С, and the time interval from closing the bags to the beginning of the sterilization process does not exceed ЗОхв. 50 As meat components they use chopped beef, or veal, or pork, or chicken fillet, or (c) liver, or tongue, and as vegetable components they use onions, bell peppers, fresh tomatoes,

F tomato paste, wheat flour, pickles, or carrots, or mushrooms. At the same time, mainly beef liver and tongue are used.

Preliminary heat treatment is carried out by frying chopped beef, or veal, or pork in oil or fat and sautéing onions, or by blanching beef tongue, bell pepper and mushrooms, as well as sautéing onions and carrots. (F) Preliminary heat treatment of only meat components and some vegetable components (onions or carrots, pepper

He Bulgarian and mushrooms), packaging of the prescription composition in bags made of the combined material RET/A /VOMI USRR in small portions, followed by their hermetic sealing and sterilization in compliance with the specified regimes, as well as a time interval shorter than ЗОхв., between sealing and sterilization allow to preserve the nutritional value of the components as much as possible, to preserve the fresh taste and appetizing shape of the product, that is, to ensure that the product is produced using the "Keer ytezp" technology. "Keer itezp" technology, that is, a technology that allows you to preserve the fresh taste and appetizing shape of the product, provides for the minimum permissible thermal effect on the components of the mixture.

Thus, the possibility of a minimal thermal effect on the components of the mixture, i.e. compliance with method 65 of the "Keer etezp" technology, is due to the choice of components both for preliminary heat treatment and for the entire composition as a whole, the use of the combined material PET/A/VOMISPP for packaging the mixture, as well as specified sterilization modes.

Canned meat and vegetables, made according to the described method, contain minced meat

Components, vegetable components, seasonings and drinking water, and fried beef, or fried veal, or fried pork are selected as meat components, onions, bell peppers, tomatoes, tomato paste, wheat flour are selected as vegetable components, and wheat flour is selected as seasonings - garlic, black pepper, dill, with the following ratio of components, mass.9o: fried beef, or fried veal, or fried pork - 16.0-50.0; oil or fat for frying - 1.5-2.8; onion - 4.0-30.0; oil or fat for frying - up to 4.0; bell pepper - up to 5.0; pickles or tomatoes - 0.8-11.0; tomato paste 3095 - up to 12.0; garlic - up to 5.0; wheat flour - up to 8.0; table salt - 0.3-2.0; ground black pepper - 0.01-0.1; dill - 0.03-0.2; drinking water - the rest.

In addition, red pepper, thyme, marjoram, cardamom, parsley, and paprika can be included as seasonings in the composition of meat-vegetable preserves in the following ratio, mass.9o: ground red pepper - up to 0.1; thyme - up to 0.01; marjoram - up to 0.1; cardamom - up to 0.1; parsley - up to 1.0; paprika - up to 2.0.

In addition, the composition of meat and vegetable preserves can include pork or beef flavoring powder and monosodium glutamate in the following ratio, wt.Uo: pork or beef flavoring powder - 0.3-1.0; monosodium glutamate - 0.1-0.8.

As oil, sunflower or corn oil can be used, and as fat - raw pork fat from pork tendons, or rendered edible beef fat, or rendered edible pork fat, or bone fat, or pork lard, or pork sausage lard, or fat chicken

Another version of meat-vegetable preserves, produced according to the described method, contains chopped meat components, vegetable components, seasonings and drinking water, and beef, or veal, or chicken fillet, or liver, or tongue are selected as meat components blanched, onion, bell pepper, carrots, tomatoes, tomato paste, champignon mushrooms, wheat flour, and garlic and black pepper as seasonings, with the following ratio of components, wt.9o: beef or veal, i) or chicken fillet, or liver, or blanched tongue - 16.0-50.0; onion - 3.0-30.0; carrots - up to 5.0; oil or fat for frying - 0.4-3.0; bell pepper -- up to 8.0; champignon mushrooms - up to 32.0; tomatoes - up to 6.0; tomato paste 3095 - up to 16.0; garlic - up to 5.0; wheat flour - up to 8.0; cream - up to 17.0; table salt - Hezo 0.5-2.0; ground black pepper - 0.01-0.3; drinking water - the rest.

As seasonings in the composition of canned meat and vegetables according to the second option, ground red pepper, turmeric, marjoram, ground coriander, parsley, dill, paprika are additionally included in the following ratio, by weight: (33 ground red pepper - up to 0.1; turmeric - up to 08; marjoram - up to 0.1; ground coriander - up to 0.5; parsley - up to

Oh, 5; dill - up to 0.5; paprika - up to 1.5. (22)

In addition to meat and vegetable preserves according to the second option, granulated sugar, powdered tea flavoring of beef, or chicken, or mushrooms and monosodium glutamate can be included in the following ratio, wt. 9Uo: granulated sugar - up to 1.0; powder flavoring of beef, or chicken, or mushrooms - up to 0.8; monosodium glutamate - 0.1-0.8.

At the same time, mainly beef liver and tongue are used. "

Canned meat and vegetable products made in this way allow to expand the range of products that are produced from the farm.

The method of production of meat and vegetable preserves is explained by the following examples. ;" To prepare canned goods, take the components according to tables 1 or 2.

In the warehouses listed in Tables 1 and 2, it is allowed to replace: - fresh onions with dried onions based on a kg of fresh - 0.25 kg of dried, in any -I ratio; - dried fresh garlic based on a kg of fresh - 0.5 kg of dried; ik - sunflower oil with corn oil, pork fat or chicken fat in any ratio; so - fresh pepper with dried pepper in pieces or flakes of sweet dried pepper (red, 5g green) based on a kg of fresh - 0.25 kg of dried; o - fresh tomatoes and dried tomatoes at the rate of 1 kg of fresh - 0.25 kg of dried;

F - dry vegetable cream with whole natural cream 3395 at the rate of one kg of whole natural - 0.Zkg of dry vegetable; - dried fresh champignon mushrooms per kg fresh - 0.25 kg dried; - chicken fillet on a piece of boneless poultry meat (chicken); - fresh carrots with dried carrots based on a kg of fresh - 0.17 kg of dried;

F) - fresh parsley with dried parsley; ka - fresh dill with dried dill.

When using concentrated tomato products of a different concentration in the compositions indicated in Tables 1 and 2, recalculation is carried out, respectively, by increasing or decreasing the amount of laying.

Inspected and checked carcasses, half-carcasses and quarters are submitted for dissolving, deboning, sinewing and sorting, distinguishing beef with a mass proportion of fat and connective tissue not exceeding 1495, or distinguishing beef with a mass proportion of fat and connective tissue not exceeding 2095 and pork with a mass proportion of fat fabric no more than 30905. 65 Frozen blocks of veined beef, pork and chicken fillet, tongue, liver are thawed.

If necessary, beef or pork is gutted, removing excess fat and connective tissue,

lymph nodes, large blood vessels.

Beef tenderloin with a mass fraction of fat and connective tissue of no more than 1495 or 2095 and pork with a mass fraction of fatty tissue of no more than 3095, fillets and boneless chicken meat are ground on a meat grinder or a meat grinder through a grate with a hole diameter of 7- 1 Ohm or manually.

For canned goods "Georgian-style fried veal", "Hungarian-style goulash", "Pork stewed in its own juice", "Tatar-style Azu", "Beef stewed in spicy sauce" the meat is fried in oil (fat) in the amount 795 to the mass of meat.

The liver is veined by removing bile ducts, large blood vessels, lymph nodes, calcareous inclusions, /0 is washed in running cold water. The washed liver is allowed to drain, after which it is chopped on a meat grinder or by hand into pieces 10-15 mm in size.

Crude fat for sauteing onions and carrots is finely chopped Through a grate with the diameter of the holes

C-5 mm.

Fresh onions are cleaned, rotten and defective bulbs are removed, washed, chopped into 5/5 pieces through a grate with a diameter of 5 mm, with a vegetable slicer, cutter or by hand.

The dried onion is examined, blackened plates with remnants of scales and the bottom of the plate and extraneous impurities are selected. Then onions (2595 standards of fresh chopped) are soaked in three times the amount of water for one hour.

Chopped or soaked onions are sautéed in oil (fat) (2095 to the mass of raw chopped or dried 2o soaked onions) for 15-20 minutes. until it acquires a golden color, without allowing strong browning. The yield of sauteed onions is 6095 to the mass of fresh or dried soaked onions and fat.

Fresh table carrots, after sorting, washing and cleaning, are crushed on a food processor, vegetable cutter or by hand in the form of chips or cubes no larger than 5 mm in size.

When using dried carrots, soak them in water (ratio 1:3) for two hours. After chopping or soaking, saute the carrots in oil (fat) (2095 to the weight of raw chopped or dried soaked carrots) for 15-20 minutes, avoiding deep frying. Yield of pureed carrots to i) mass of fresh or dried soaked carrots and fat - 60905.

Fresh garlic is cleaned, rotten and defective particles are removed, washed and finely chopped through a grate with a diameter of 2 mm. Dry garlic is inspected, blackened plates and foreign impurities are removed. Then the garlic (5095 from the norm of fresh crushed) is soaked in water in a ratio of 1:11 for one hour and crushed to a fine powder through a grate with a diameter of 2-Zmm holes. Gee!

Wheat flour is sifted. Norms of losses of flour during sifting are established by the enterprise.

Fresh champignon mushrooms are thoroughly washed twice with running cold water, inspected, selecting (22) unsuitable, crushed and crumbly ones, rinsed again with cold water and cut. Dried mushrooms are inspected, and blackened and foreign impurities are removed. 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 1 hour.

Dried sweet pepper (paprika) and dried tomatoes are reviewed, extraneous impurities are removed. Then soak in water in a ratio of 1:4 for 15-20 minutes. "

Sweet pepper (Bulgarian) fresh is washed in running water, in drum or fan washers with machines or by hand, removing the stalks together with the seed pods and seeds. Fruits are blanched with steam or

And with water for 1-2 minutes, quickly cooled with cold water. After blanching, pepper is cut into slices. pieces of arbitrary shape on a vegetable cutter or by hand.

Pickled cucumbers are washed with cold running water, skin is removed from old cucumbers and large

Seed. Prepared cucumbers are crushed by machines or by hand into pieces of arbitrary shape. - Fresh tomatoes are washed twice until the dirt is completely removed, then rinsed. Prepared tomatoes are crushed by machines or by hand into pieces of arbitrary shape. ik For canned goods "Georgian-style fried veal", "Pork stewed in its own juice", "Tatar-style Azu",

Ge) "Beef stewed in a spicy sauce, "Chicken fillet with seasonings", "Hunter's stew" prepared raw materials, according to the recipes, are mixed to a homogeneous mass, then water is added and mixed once more until the components are evenly distributed and transferred to packaging

Ф For "Hungarian goulash" preserves, combine wheat flour with salt, then gradually add cold water and mix thoroughly, preventing the formation of lumps. The rest of the components are added to the resulting mass, according to the recipe, mixed and transferred to packaging.

For preserves "Veal in mushroom sauce", "Liver in stroganoff", "Tongue with French sauce", dry vegetable cream is mixed with flour and salt, then gradually add water and mix thoroughly, not (F, allowing the formation of lumps. To the resulting mass add the rest of the components according to the recipe, mix and transfer to packaging.

Canned food is packaged in bags made of the combined material Mylar/aluminum/biaxially oriented in nylon/non-oriented polypropylene (PET/A/VOMIUSRR) in portions of 25-60g. Filling of bags and hermetically closing them by means of sealing (welding) is carried out on machines for filling and sealing bags or by hand.

Corked bags are loaded into autoclave baskets, while each row must be separated from the next by perforated spacers resting on the sides of the basket, preventing contact with 65 bags, and sent for sterilization.

The time from closing the bags to the start of sterilization should not exceed ЗОп.

Sterilization of canned goods is carried out within 20-30 minutes. in an autoclave with an excess pressure of 0.22-0.25MPa at a temperature of 110-1202С, and the time interval from closing the bags to the beginning of the sterilization process does not exceed ЗОхв.

The excess pressure in the autoclave must be maintained at a constant level from the beginning to the end of the process.

At 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 makes it possible to obtain high-quality canned meat and vegetables with maximum preservation of the nutritional value of the components, preservation of the fresh taste and appetizing shape of the product, i.e. 7/0 to ensure the production of the product using the "Keer Itevi" technology.

Meat-vegetable preserves made in this way allow you to expand the range of products produced, namely, to produce such preserves as "Georgian-style fried veal", "Hungarian-style goulash", "Pork stewed in its own juice", "Azu-style Tatar", "Beef stewed in spicy sauce", "Chicken fillet with spices", "Veal in mushroom sauce", "Liver in Stroganoff style", "Tongue in French sauce" and "Ragu 7/5 pOo-MYSLYVSKY".

Name of raw materials Georgian Hungarian stewed in Tatar style stewed in own juice spicy sauce yy root PYMNN NN NO NINA SHON fat and connective tissue not more than 1495 or 2095, chopped, fried in a frying pan 10020100102250000000000018701 2 tbsp

Pork with a mass fraction of adipose tissue not 24.0 e

Olayutdlyaoyumayuenya 11111111 up to | 1-10

Civil duty 000000000000100008000010000-0030103 puterst ve nezheaut 7: 150 | your F

Boltyarsky pepper fresh peeled 0100002000104000300001 o

Orkisolonochschen 0000000001000100185 F

Topical cleaning 000000000001000079001025 8030100

Garlic, fresh, peeled 11111110 11613016 Ф зв Theme yuyu 000000000000010001079001003000100yu600 m

Linen 00000000000010000300010800003001002013 linen 0111111111111111110000801л619801061о8

Ground pepper 00000002 00600 o6000o0110006 «

Red ground pepper 11111111 21111131 o 773113 2 be 00000001 in 2 s Mayuayuyu 00010111 . Ground cardamom 11111111 at 773013 sh Parsley set 00000000

Paprjasen at 10000005

Fri Thu Sun Fri Mon Fri Mon Sun Sat 15.84.5220 -

Powder flavoring (pork) 1BZYAVOYEI 110511

F

((c) 42) » spices |/(sauce hunting sauce in van NN PO connective tissue no more than 1495 or 2095, chopped, we eat) fried ura fe) similar 22500000 bo Beef liver minced 11300111

Java yatoyuichy tediyuneni 11111211 mo 17 65 - - - - 0.83

Bolersky pepper, fresh, cleaned, dried 3-1 50

Champignon mushrooms 2001000800011010110100ю0000120

Tematisvyochishche 45010

Fresh eye garlic 00000009

Temettya yuyu | 02101111 mo

Shenyche flour 21111020

Cream of dry plants 01421466 flax | 007010008010110о800001000о80001о8 about Tsuyurtei 1011116

Ground red pepper: 11111211

Mebvets |from 1111111

Mayuan 17121111 in and Korandv ground | 0211-1111

Petlesle | 01111711 Danish 10410111 m

Powdered zrometuzart beef) 1520520 | 1111211111111171101050

Powdered aroma of vurka vve vk 01011102

Powder erometutatre (tivy) vozvoya 11111201101000020013 sodium c o

Claims (16)

The formula of the invention 1. The method of production of canned meat and vegetables, which includes the preparation of meat and vegetable components, preliminary heat treatment of some of the components, preparation of the recipe composition, packaging and sterilization, which is characterized by the fact that the packaging is carried out in bags made of a combined material mylar/aluminum/biaxially oriented nylon/non-oriented polypropylene (PET/A/VOMIUSRR) in portions of 25-60 g each, followed by their hermetic capping, sterilization is carried out within 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 time interval from closing the bags to the start of the sterilization process does not exceed 30 minutes. what 2. The method according to claim 1, which differs in that minced beef or veal, or pork, or chicken fillet, or liver, or tongue are used as meat components, and onion, bell pepper, tomatoes, tomato are used as vegetable components - pasta, wheat flour, pickles or carrots or mushrooms. C. The method according to claim 2, which differs in that beef liver or beef tongue is used. " 4. The method according to claim 2, which differs in that preliminary heat treatment is carried out by frying pieces of chopped beef or veal or pork in oil or fat and sautéing onions. . 5. The method according to any of clauses 2 or 3, which differs in that preliminary heat treatment is carried out "" by blanching tongue, bell pepper and mushrooms, as well as sautéing onions and carrots. b. Recipe composition of canned meat and vegetables, made according to the method according to claim 1, containing chopped meat components, vegetable components, seasonings and drinking water, which is characterized by the fact that fried beef or fried veal is selected as the meat-I components , or fried pork, onion, bell pepper, tomatoes, tomato paste, wheat flour are selected as vegetable components, and as seasonings - garlic, black pepper, dill, with the following ratio of components, wt.9o: se) fried beef or fried veal or fried pork 16.0-50.0 (av) oil or fat for frying 1.5-2.8 F onion 4.0-30.0 oil or fat for sautéing 0-40 bell pepper 0 -5.0 pickled cucumbers or tomatoes 0.8-11.0 tomato paste 3095 0-12.0 F) garlic 0-50 k wheat flour 0-80 table salt 0.3-2 oz ground black pepper 0.01 -0.1 dill 0.03-02 drinking water the rest. 7. Recipe composition of canned meat and vegetables according to point b, which differs in that its composition 65 additionally includes as seasonings red pepper, thyme, marjoram, cardamom, parsley, paprika, in the following ratio, mass.bo: ground red pepper 0-0.1 thyme 0-0.01 marjoram 0-01 cardamom 0-01 parsley 0-1.0 paprika 0-2.0. 8. Prescription composition of canned meat and vegetables according to any of items 6 or 7, which differs in that their composition additionally includes powder flavoring of pork or beef and monosodium glutamate, with the following ratio, wt.bo: powder flavoring pork or beef 0.3-1.0 sodium glutamate 0.1-0.8. 9. Recipe composition of canned meat and vegetables according to point b, which differs in that it contains sunflower or corn oil as oil. 10. Prescription composition of meat and vegetable preserves according to item b, which differs in that the fat contains raw pork fat from pork loin or rendered edible beef fat, or rendered edible pork fat, or bone fat, or pork lard, or lard, pork sausage, or chicken fat. 11. Prescription composition of canned meat and vegetables, made according to the method according to claim 1, containing chopped meat components, vegetable components, seasonings and drinking water, which is characterized by the fact that beef or veal is selected as meat components, or chicken fillet, or liver, or blanched tongue, selected vegetable components are onions, bell peppers, carrots, tomatoes, tomato paste, mushrooms, champignons, wheat flour, and as seasonings - garlic, black pepper, with the following ratio of components, mass .9o: d) beef or veal, or chicken fillet, 16.0-50.0 or liver or tongue blanched onion 3.0-30.0 I«o) carrots 0-50 oil or fat for sautéing 0, 4-3.0 o bell pepper 0-80 (e) mushrooms champignons 0o-32.0 tomatoes 0-60 b З5 tomato paste 3095 0-16.0 - garlic 0-50 wheat flour 0-80 cream 0-17 ,0 " table salt 0.5-2.0 ground black pepper 0.01-0.3 - s drinking water the rest. ;" and 12. Recipe composition of canned meat and vegetables according to claim 11, which differs in that its composition additionally includes as seasonings ground red pepper, turmeric, marjoram, ground coriander, parsley, dill, paprika, in the following ratio, wt.9o : -I ground red pepper 0-0.1 o turmeric 0-0.08 I«e) marjoram 0-01 o 50 ground coriander 0-05 parsley 0-0.5 4) dill 0-0.5 paprika 0- 1.5. 13. Recipe composition of canned meat and vegetables according to any of items 11 or 12, which is characterized by the fact that its composition additionally includes granulated sugar, powdered flavoring of beef or chicken, or mushrooms and iF) monosodium glutamate, with the following ratios, wt. 9o: ime) granulated sugar 0-1.0 in powder flavoring of beef, or chicken, or mushrooms 0-08 monosodium glutamate 0.1-0.8. 14. Recipe composition of canned meat and vegetables according to claim 11, which differs in that the liver or tongue is beef liver or beef tongue. in5 15. Recipe composition of canned meat and vegetables according to claim 11, which differs in that it contains sunflower or corn oil as oil. 16. Prescriptive composition of canned meat and vegetables according to claim 11, which differs in that the fat contains raw pork fat from pork loin or rendered edible beef fat, or rendered edible pork fat, or bone fat, or pork lard, or lard, pork sausage, or chicken fat. 5. Kk K-4. . . new Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2007, M 11, 25.07.2007. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. c schi 6) (Se) «c) (o) (o) h- - with . and? -I se) se) («c) 4) ime) 60 b5