FIELD: food products manufacturing technique.
SUBSTANCE: minced meat is produced in two stages; at the first stage jelly-like food product - Lamidan in the amount of 3.5-4.5% by weight and ground venison in the amount of 30% of the rates implied by recipe are supplied into the meat mixer bowl and minced during 1-2 minutes into homogeneous mass. At the second stage other ground meat raw material - venison and pork, water, hydrated semolina, cut onion, salt, black pepper and red pepper in the proportion of 1:1 are added and mixed for 5-6 minutes. The components are taken in specified ratio.
EFFECT: improving functional-processing properties of the new product, increasing output, nutritional and biological value of the product and imparting it with preventive properties.
3 ex, 2 tbl
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