METHOD OF PRODUCING MEAT LOAF Russian patent published in 2003 - IPC

FIELD: meat-processing industry and public catering. SUBSTANCE: method includes the following stages. Cutlet meat is cut into pieces at will with mass of 100-150 g and ground in meat grinder with diameter of its plate 3 mm. Protein-carbohydrate soya mass is added in minced meat, thoroughly mixed and ground in meat grinder with diameter of its plate 3 mm. Water or animal or soya milk, salt, black pepper are added in minced meat, and mixed. Then added are green pea without brine, diced back fat with size of sides 1.0x1.0 cm. The mixture is thoroughly mixed. Molds from rustproof metal or aluminum are greased with fat and filled tightly with minced meat. Surface of minced meat is smoothed out and baked in roaster at temperature 200-220 C for 40 min up to temperature of 85 C in the center of loaf. Prepared loafs are withdrawn from molds and dried in roaster at temperature 150-170 C for 10 min. Then loafs are cooled at temperature 4-6 C up to temperature not lower 15 C in loaf thickness. Cooled loafs are wrapped in parchment or imitation parchment and packed in returnable container. The invention provides improvement of meat loaf quality due to its approximation to natural whole piece of meat by its structure, appearance and cutting ability. EFFECT: extended expire date and broadened assortment of meat products with increased food properties and energy value. 2 cl, 2 tbl, 1 ex