FIELD: food industry.
SUBSTANCE: the present innovation deals with meat products containing unpurified soybean protein material. Meat product contains the mixture of, at least, one meat sort and unpurified soybean protein material. By one variant, unpurified soybean protein material has the following characteristics: it develops gel of, at least, 30 g weight at 15-25 C in 5 aqueous ounces of the mixture - 5 water portions : 1 part of unpurified soybean protein material, by weight, at mixing at proportion of 5 water portions/1 part of unpurified soybean protein material, by weight, it develops the mixture of unpurified soybean protein material/water at cooled gel strength being, at least, 50 g, it has nitrogen index of solubility ranged 30-80%, at mixing with water at the following proportion: 7 water portions/1 part of unpurified soybean protein material, by weight, it forms an aqueous suspension at viscosity of, at least, 500 centipoise at 15-15 C; it has hydration capacity by water being, at least, by 3.75 times higher against the weight of unpurified soybean protein material; it has index of resistance to salt ranged 30-80%. By other variants, unpurified soybean protein material of meat product has nitrogen index of solubility ranged 30-80% and one of the following characteristics: index of resistance to salt ranged 30-80%; hydration capacity by water being, at least, by 3.75 times higher against the weight of unpurified plant protein material; viscosity of, at least, 500 centipoise at 15-25 C. The innovation enables to apply cheaper unpurified soybean materials without deterioration in meat product quality.
EFFECT: higher efficiency.
6 cl, 15 ex, 12 tbl
