FIELD: food-processing industry, in particular, production of sausages and formed meat products.
SUBSTANCE: method involves preparing farce; introducing texturizing additive, spices, and water; providing forming and thermal processing. Texturizing additive used is additive containing extruded chick-pea flour, ground mustard, and ground spinach. Method and ratio of texturizing additive components used allow formed prophylactic product to be obtained.
EFFECT: improved prophylactic properties and texture of meat product and increased yield of formed ready products.
3 cl
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