FIELD: meat industry, in particular, farce production process.
SUBSTANCE: method involves grinding raw meat material while introducing salting components, salt, water or ice; preparing farce mixture; at the stage of preparing protein gel, introducing therein spirophen in an amount of 0.0025-0.005% by weight of ready farce; preparing protein emulsion by adding pork trimming fat into ready gel and dispersing it so as to provide homogeneous structure; introducing emulsion into farce mixture and cutting until needed farce consistency is obtained.
EFFECT: prolonged storage time of ready farce.
3 tbl, 3 ex
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Authors
Dates
2008-03-10—Published
2006-01-12—Filed