METHOD FOR MANUFACTURING OF FORCEMEATS Russian patent published in 2009 - IPC A23L1/317 

FIELD: food production process.

SUBSTANCE: method includes preparing the meat, grinding and salting the meat, preparing and adding protein additives in the form of protein gels or protein and fat emulsions, adding other ingredients such as onions, spices, textured soy protein, and preparing the forcemeat. The protein additives are mixed with granulated calcium salts - chloride or lactate or citrate in the amount of 5.0 to 20.0% of the weight of the animal protein powder mixture, which includes casein, whey protein concentrate, cheese whey and blood plasma. The protein additives are prepared and added in the form of gels in the amount of 15 to 20% or protein and fat emulsions in the amount of 30 to 40% of the weight of the finished forcemeat, wherein concentration of granulated calcium salts is 0.2 to 0.5% of the forcemeat weight. Carboxymethylcellulose in the amount of 3 to 40 wt % is included in the protein additives. Monoglyceride is used as granule material.

EFFECT: improved functional and processing characteristics of forcemeats, improved texture, increased yield during heat treatment and reduced cost of finished meat products.

4 cl, 3 tbl, 4 ex