MEAT PRODUCT MANUFACTURE METHOD Russian patent published in 2000 - IPC

FIELD: food-processing industry, in particular, meat industry. SUBSTANCE: method involves crushing raw meat material; preparing meat farce while adding viscosity and plasticity reducing component; providing forming and thermal treatment, with protein-fatty composition being used as viscosity and plasticity reducing component. Protein-fatty composition contains modified wheat flour, edible blood or blood elements or plasma or blood and water whey, and raw beef or pork fat. Cooked sausage is produced by adding protein-fatty composition into farce at the rate of 20-35 kg per 100 kg of farce. Chopped semifinished meat product is obtained by adding protein-fatty composition in an amount of 25-26 kg per 100 kg of farce. Method allows product of high biological value to be manufactured. EFFECT: reduced loss of raw material and improved quality of product. 3 cl, 1 tbl, 6 ex