METHOD OF PREPARING TEXTURIZER FOR PRODUCTION OF MEAT PRODUCTS AND TEXTURIZER PREPARED BY SAID METHOD Russian patent published in 2002 - IPC

FIELD: meat industry, particularly, production of cooked meat products from low-grade meat. SUBSTANCE: method of preparing a texturizer involves chopping in a chopper pork skin preliminarily treated with brine. Said brine for pork skin contains biphosphates, common salt and water in definite ratios. Pork skin is aged for 15-20 h in brine at room temperature. Water is introduced in the chopper in the form of ice. Pork skin is chopped in the chopper up to sour-cream-like condition, and after it, beef meat and soya protein are introduced in the chopper in ratio 8:1. After treating in chopper, the texturizer is treated on emulsicator. The texturizer includes pork skin, beef meat with mass part of connective tissue not more 20%, soya protein, biphosphates, common salt and water in definite ratio of components. The invention provides for preparing a texturizer with high adhesive properties, and it allows to use it for production of high-quality products from low-grade meat, and meat with PSE and DFD defects. EFFECT: simplification of preparing texturizer process. 2 cl, 1 tbl, 5 ex