METHOD OF REPLENISHING WATER IN GROUND MEAT AND MANUFACTURED GROUND MEAT PRODUCT Russian patent published in 2008 - IPC A23L1/317 A23B4/02 

FIELD: food products manufacturing technique.

SUBSTANCE: method involves artificial introduction of water into ground meat to replace natural moisture which is lost during manufacturing of meat products such as sausage goods, chopped meat semi-finished products etc. Water or water with any amount of table salt dissolved in it or water with curing mixture dissolved in it is treated under cavitation and then mixed with ground meat in the amount of maximum 0.16p lgs kg of water per 100 kg of meat, where p - protein content in the meat in %, s - average size of ground meat pieces in m.

EFFECT: method ensures binding of water with ground meat which does not indicate increase of its moisture content when measuring moisture by drying under the temperatures below water boiling point.

2 cl, 2 tbl