METHOD OF PRODUCING PASTE MASS FOR CURATIVE-AND-PROPHYLACTIC PRODUCTS Russian patent published in 1999 - IPC

FIELD: meat industry for preparation of sausage products and preserves. SUBSTANCE: method involves preliminary treatment of paste mass at temperature 60-65 C for 2 h and chopping of meat raw material, namely, beef of 2nd grade and pig meat of mechanical deboning. Then minced meat is prepared by adding protein agent in the form of lentil flour preliminarily steeped in blood plasma in ratio 1:1 for 1.5-2.0 h at temperature 20-22 C, onion, salt, sugar, black or white powdered pepper, coriander. At the stage of minced meat preparation, additionally introduced is powdery pumpkin-milk half-finished product hydrated in water in ratio 1:1 at temperature 20-22 C up to homogeneous consistency. The ingredients are taken in determined ratio and casing are filled by the prepared mass. Then loafs are boiled and cooled. The prepared paste mass is enriched by vitamins and mineral substances. EFFECT: higher biological value of prepared product. 3 tbl, 5 ex