FIELD: meat processing industry.
SUBSTANCE: claimed method includes meat raw materials containing beef and pork grinding, addition of onion, raisin, garlic, pepper, salt, and blending to produce mince. Then mince is rolled into pretreated fresh or salted rhubarb leave.
EFFECT: meat semi-finished products of increased food and biological value and good digestibility.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF CHOPPED POULTRY MEAT SEMI-PRODUCTS WRAPPED IN VEGETAL LEAF | 2013 |
|
RU2541403C1 |
| METHOD FOR PRODUCTION OF MEAT-CONTAINING CHOPPED SEMI-PRODUCTS OF PORK, WRAPPED IN VEGETAL LEAF | 2014 |
|
RU2581242C1 |
| CHAPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2011 |
|
RU2464817C1 |
| METHOD FOR PRODUCING MEAT-AND-VEGETABLE ENRICHED CHOPPED SEMI-FINISHED PRODUCTS | 2017 |
|
RU2647510C1 |
| METHOD OF PRODUCTION OF MINCED SEMI-FINISHED PRODUCTS | 2008 |
|
RU2377931C1 |
| CHOPPED SEMI-FINISHED PRODUCT IN SHELL | 2019 |
|
RU2711787C1 |
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
| RECIPE FOR MINCED MEAT SEMI-FINISHED PRODUCT | 2020 |
|
RU2753366C1 |
| METHOD FOR MANUFACTURING MEAT-PLANT CUTLETS | 2006 |
|
RU2322092C2 |
| METHOD FOR PREPARATION OF MEAT-AND-VEGETAL SEMI-PRODUCTS OR MINCES FOR CUTLETS, PATES, QUENELLES, SOUFFLE OR OTHER PRODUCTS MADE OF CHOPPED MASS | 2013 |
|
RU2554435C2 |
