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

FIELD: meat industry. SUBSTANCE: method involves preparation of functionally technological composition on base of pig skin, ground mustard and wheat flour. Pig skin is aged for swelling in 1.5-3.0-% solution of sodium chloride for 36-60 h at temperature 0-8 C and volume ratio of from 1:2 to 1: 3. Mixture is ground on grinder with diameter of screen holes 2-3 mm, or on cutter, and mixed with ground mustard, wheat flour and water at ratio "pig skin : mustard : flour" in the range from 85:7:8 to 85:5:10, and quantity of added water is from 130 to 170% to mass of ingredients. The proposed composition is added in formulas of cooked sausages, frankfurters, small sausages in the amount from 6 to 10% instead of meat raw material. EFFECT: increased food value, improved organoleptical properties of products. 3 cl, 7 tbl, 5 ex