METHOD FOR PRODUCING PROTEIN-LIPID EMULSION Russian patent published in 2004 - IPC

FIELD: food and meat industry.

SUBSTANCE: invention relates to producing protein-lipid emulsion (PLE) and meat foodstuffs with its using. Method for producing PLE involves using isolated soybean proteins, vegetable oil, animal protein component and liquid component. As a liquid component method involves using potassium iodide solution, pH 6.7-7.0, for providing with iodine content in the ready PLE 90-120 mcg/100 g of product. The prepared PLE is kept at temperature 0-4^oC for 22-24 h for providing the iodine binding process. Sodium caseinate in the amount 4-6% or dry defatted milk in the amount 10-12%, or crude milled pig hide in the amount 14-16% is used the animal protein component. Method provides enrichment meat products with iodine due to using protein-lipid emulsions in it with high content of iodine.

EFFECT: improved producing method.

4 cl, 1 dwg, 5 ex