MEAT-STUFFED PRODUCT PREPARATION METHOD Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: meat-stuffed product preparation method provides for pork and beef mincing by mincing machine, preparation of minced meat with addition of salt and black milled pepper, layer by layer minced meat placing on pasty short cakes with creation of formed product with following heat treatment. In the case, meat raw material before mincing is subjected to treatment in marinade with Ph 4.5-5.0, that has 1-2 % of mixture of spicy plants - mint, thyme and fragrant pepper, under temperature of 3-4 C within 16-18 hours. After raw material is minced they are cutting it during 5-7 minutes. Waffle sheets are used as pasty short cakes. Minced meat is laid with thickness of 0.7 - 1.0 cm, and heat treatment is exercised in UHF current field. Before heat treatment formed product is cut by pieces. Components to prepare product are used in following ratio, in mass %: pork - 42.12-44.47, beef - 42.57-48.96, salt - 0.98-1.42, black pepper - 0.10-0.19, waffle sheets - the rest. EFFECT: meet-stuffed product preparation method is used in food industry.