MEAT PRODUCT PREPARING METHOD Russian patent published in 2008 - IPC A23L1/31 A23B4/23 

FIELD: meat industry, in particular, production of meat baked in pan.

SUBSTANCE: method involves salting raw meat material in brine; providing ripening, mechanical processing, thermal processing and cooling procedures. Brine contains edible salt, phosphate, water-binding additive such as carragheenan mixed with sand sugar, dry animal protein of blood plasma for increasing biological value of product and enhancing water-binding capacity, sodium nitrite and erythorbate for product color fixation, as well as starter-fermented milk whey. On salting, injection is provided and followed by mechanical processing. Salting time is 24-30 hours.

EFFECT: improved organoleptical characteristics, increased yield and biological value of ready product.