METHOD FOR OBTAINING OF FARCE MEAT PRODUCTS Russian patent published in 2006 - IPC A23L1/31 A23L1/314 A23L1/317 

FIELD: food-processing industry, in particular, preparing of sausages and other farce meat products.

SUBSTANCE: method involves defrosting frozen raw meat material; grinding; cutting; separately preparing protein emulsion stabilizer from hog skin; introducing emulsion; cutting; introducing auxiliary material composition. Said composition contains complex additive including solution of potassium iodide, lactic acid, salts thereof, or sodium salt, or potassium salt, or calcium salt, said components being used in weight ratio of from 9:600:21230 to 11:2000:80000 in non-aqueous form. Complex additive is introduced before adding of salt mixture.

EFFECT: improved quality and safety of farce meat products owing to introducing of novel iodine-enriched food additives.

7 dwg, 2 ex