METHOD OF PREPARING PASTE-LIKE CONSERVED PRODUCT Russian patent published in 2002 - IPC

FIELD: meat industry; applicable for production of meat pate. SUBSTANCE: method involves preparation of solution on base of semifat soya flour and bone broth with the following extraction and coagulation of protein. Protein solution is introduced in minced meat during the process of cutting, and then prepared product is prepacked, closed and sterilized. Sterilization is conducted in regime of . EFFECT: preparation of product with high food and biological value, balanced by amino acid content and with low content of saturated fat and cholesterol. 2 cl, 1 ex