SEMI-PRODUCT PREPARATION FOR MEAT FOODSTUFFS Russian patent published in 2006 - IPC A23L1/312 A23L1/31 

FIELD: biotechnology, food processing industry, preparation of sausage ant other meat foodstuffs from meat and offal raw materials.

SUBSTANCE: claimed method includes meat raw material treatment with sodium chloride 0.015-0.05 % aqueous solution in amount of 0.1-0.2 % based on meat raw material weight and fermentation with enzyme. Fermentation is carried out using of crab hepatopancreas in amount of 0.01-0.05 % based on raw material weight and pancreatin or papain in amount of 0.1-0.5 % based on raw material weight. Obtained raw material mass is conditioned ad 5°C for 4 h and used to prepare sausage ant other meat foodstuffs.

EFFECT: meat raw material with increased water-binding ability, adhesive and antimicrobial characteristics and improved organoleptic and ecological properties.

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