METHOD FOR OPTIMIZING COMPOSITION OF RECEIPT MIXTURE OF CHOPPED SEMI-FINISHED MEAT PRODUCT Russian patent published in 2006 - IPC A23L1/31 

FIELD: meat industry, in particular, production of dietary chopped semi-finished meat products.

SUBSTANCE: method involves determining composition and quantitative intervals of components included into receipt of chopped semi-finished meat product; measuring functional-processing properties of chopped meat; preparing test samples of systems from selected quantitative interval of meat-water, meat-water-food fibers, meat-water-soya texturizer, meat-water-bread, meat-water-bread-soya texturizer, meat-water-bread-soya texturizer-food fibers, meat-water-soya texturizer-bread-food fibers-spices components; sequentially measuring active acidity factor, total moisture content, water binding capacity, plasticity, maximal shear stress, and organoleptical properties for each test sample; calculating coefficients showing reaction between components of receipt mixture and determining optimal composition of chopped semi-finished meat product, with said coefficients being taken into account by means of mathematical modeling methods; setting receipt on the basis of resultant data; measuring functional-processing and organoleptical properties of ready product obtained with the use of optimal receipt; comparing resultant data with reference data characteristic of chopped semi-finished meat product.

EFFECT: increased precision of measurements and reduced labor intensity due to reduced number of tests in development of novel meat-based receipt mixtures.

2 cl, 14 tbl, 1 ex