FIELD: food-processing industry, in particular, production of semi-finished chopped meat products.
SUBSTANCE: method involves preparing and grinding raw meat and auxiliary components with brewer's draft; mixing, forming, cooling or freezing resultant mixture. During preparing, brewer's draft is squeezed or pressed to moisture content of 60-65%, ground and frozen. Brewer's draft is introduced after adding of all auxiliary components in an amount of 4-6.9% by total weight of product. Adding of brewer's draft reduces the probability of formation of microbiological mold on product.
EFFECT: improved organoleptical and physicochemical properties of ready product, provision for obtaining of product rich in food fibers, vegetable protein, vitamins of B and PP groups and mineral elements.
| Title | Year | Author | Number |
|---|---|---|---|
| CUTLETS "PIQUANT" | 2020 |
|
RU2739422C1 |
| METHOD OF PREPARING MEAT OR MEAT-AND-PLANT GROUND HALF-FINISHED PRODUCT OR FARCE | 2001 |
|
RU2175207C1 |
| METHOD FOR PREPARING DIETARY MEAT AND VEGETABLE PRODUCTS | 2018 |
|
RU2686791C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-PRODUCT WITH PROTEIN-AND-FAT EMULSION | 2013 |
|
RU2518294C1 |
| RECIPE COMPOSITION OF COOLED CHOPPED SEMI-PRODUCT USING MEAT RAW MATERIAL WITH DFD-PROPERTIES | 2015 |
|
RU2594959C1 |
| METHOD OF PRODUCTION OF MINCED SEMI-FINISHED PRODUCTS | 2008 |
|
RU2377931C1 |
| RECIPE FOR MINCED MEAT SEMI-FINISHED PRODUCT | 2020 |
|
RU2753366C1 |
| METHOD FOR MANUFACTURING MEAT-PLANT CUTLETS | 2006 |
|
RU2322092C2 |
| CUTLETS PRODUCTION METHOD | 2023 |
|
RU2821898C1 |
| MEAT PRODUCT MANUFACTURE METHOD | 1999 |
|
RU2160023C2 |
