MEAT FOOD PRODUCTION METHOD Russian patent published in 2002 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing natural additive, with beet, carrot and dry nettle being used as natural additive in an amount of 12-20 wt.% of ready mass. Ratio of components per 100 kg of raw material, kg: beet, 7.5-10.5; carrot, 4.0-7.5; dry nettle, 0.5-2.0. Beet is prepared by cutting it in cubes with face size of 6 mm, boiling in citric acid solution with pH value of 5.5 to semiprepared state. Carrot is prepared by boiling in water to semiprepared state with following cutting into cubes having face size of 6 mm. Dry nettle is ground to particles of 6x6 mm size and subjected to swelling in water to native state as to moisture content. Method further involves preparing raw meat material and grinding it to farce state; adding natural additive into ready farce; placing ready mass into protective casing and directing for thermal treatment. Sea kale may be used as natural additive. Method is used for preparing meat food of sausage type with plant fillers that enhance water binding capacity and increase biological value of food. Also food has balanced content of animal and plant components. EFFECT: wider range of meat foods with natural fillers and improved consumer properties. 4 cl, 1 tbl, 9 ex