METHOD OF MAKING CANNED MINCE PRODUCTS METHOD OF MAKING CANNED MINCE PRODUCTS

A method for production of canned mince products consists in deboning and trimming of the raw meat material at the stage of preparation of the basic raw material, comminuting thereof on a mincer, salting the meat adding salt, sugar, sodium nitrite, maturing of the meat, composing the recipe adding the raw meat and milk material, edible whole blood, spices into the recipe, cutting the mixture introducing ice or water into the basic raw material, with the further filling of cans with the mince, closuring, sterilizing. Additionally, at the stage of preparation of the basic raw material, the raw meat material and the additionally prepared protein and fat stabilizer are comminuted on the mincer with the diameter of the openings of an outlet grate of 4-16 mm, with the further gathering and comminuting of the mince in the cutter for 3-8 minutes, during which, after 0.5-1.5 minutes of the cutting, functional additives in an amount of 0.5-2.5%, spices in an amount of 0.1-0.3% of the basic raw material, the solution of blood with milk of a temperature from -8 DEGREE C to +4 DEGREE C in an amount of 5-15% of the basic raw material, the protein and fat stabilizer of a temperature of 0-8 DEGREE C, in an amount of 5-20% in the basic raw material are added to the basic raw meat material, the cutting is continued for 0.5-1.5 minutes.