METHOD OF PREPARING PASTE FROM POULTRY MEAT FOR DIETETIC FEEDING Russian patent published in 2003 - IPC

FIELD: meat and poultry-processing industries, particularly, preparation of paste from poultry meat of higher biological value for dietetic feeding. SUBSTANCE: method includes preliminary heat treatment and chopping of chicken subproducts such as blanched chicken liver, boiled chicken heart, boiled chicken stomachs, preparation of minced meat from them, and introduction in paste mass chicken broth, melted chicken fat and condiments according to receipt. Then conducted are mixing of components, filling of casings, boiling and cooling. Additionally introduced in minced meat are chicken meat of mechanical boning, boiled carrot and food hydrolysate. It is prepared from poultry heads and feet subjected to heat treatment at temperature of 110-120 C and pressure P=10⁵ Pa for 2-3 h, chopped up to size of pieces 2-3 mm and subjected to treatment with solution of ferment preparation of proteolytic action collagenase with concentration 0.048-0.05 g/g of protein at temperature 37-40 C, pH = 6.8-7.0, hydromodule 1:1 for 120-130 min at determined ratio of components in mas.%. Method of paste preparation reduces raw material expenditures, enriches product with high part of salt- and water-soluble fractions of protein, considerable part of free amino acids. Method allows to balance ratios of fat:protein and calcium:phosphorus, and to enrich product with mineral substances and vitamins. EFFECT: increased dietetic properties and functional and organoleptical indices of paste; broadened assortment of meat products. 5 dwg, 6 tbl, 15 ex