METHOD FOR PRODUCING OF JELLIED MEAT PRODUCT WITH COMPLEX FOOD ADDITIVE "CRYSTAL" (VERSIONS) Russian patent published in 2005 - IPC

FIELD: meat industry.

SUBSTANCE: method involves preparing jelly composition and raw meat material; grinding and scalding raw meat material; adding vegetable component when needed; forming and pouring jellying composition; cooling. Jellying composition is sauce prepared with the use of predetermined ratio of components. Method involves five versions of embodiment including utilization of various sauces based on jellying complex additive "Crystal", water, dry red wine or ready-to-eat food emulsion such as mayonnaise, mustard, ketchup, or radish. Jellying composition is prepared by preliminarily solving while continuously mixing of jellying complex food additive "Crystal" in hot sweet water at temperature of at least 80°C; cooling resultant solution to temperature of 55-60°C; adding food additive and thoroughly mixing until homogeneous composition is produced, with sauce making 35-50% of ready product. After forming procedure, jellied meat product is additionally subjected to thermal processing.

EFFECT: improved physicochemical, structural-rheological and organoleptical properties, increased shelf life and realization time of ready meat product.

10 cl, 5 ex