METHOD OF PREPARING MEAT PRODUCTS Russian patent published in 2000 - IPC

FIELD: food industry, particularly, production of emulsified meat products - cooked sausages, frankfurters and small sausages. SUBSTANCE: meat raw material including blood plasma and ground mustard possessing calcium-donor function is selected and prepared. Preparation of meat emulsion in cutter is conducted in two stages: at the first stage, mixture of ground mustard and blood plasma in ratio from 1:4 to 1:5 is homogenized up to gelatinization, and at the second stage, the rest ingredients are introduced. Quantity of gel-forming composition "ground mustard - blood plasma" introduced in meat product is from 3 to 6% to mass of main raw material. It stabilizes and increases mass portion of protein in prepared products. EFFECT: improved organoleptical properties of meat pastes and cooked sausages. 2 tbl, 4 ex