FIELD: meat industry. SUBSTANCE: meat paste contains boiled pork skin together with boiled fat pork and pork liver, broth from boiling of by-products and, additionally, phosphate preparation, Biofos 90. Used as texturizers are Leberwurst and Vitatsel. Ingredients are taken in such a quantity that it allows to prepare product with improved plasticity and organoleptical properties, surprising taste and aroma of cream butter with cream-forming spreading consistency. EFFECT: broadened assortment of production; dietetic and prophylactic effect due to low caloricity.
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