METHOD OF PRODUCTION OF MINCED SEMI-FINISHED PRODUCTS Russian patent published in 2010 - IPC A23L1/317 A23L1/312 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry particularly to production of minced semi-finished products out of the meat of farm animals and second class byproducts. The minced beef and pork receive the tripe that passed through a preliminary biotechnological treatment in a milk protein product containing a microbe association of kefir fungi in the following ratio tripe: biomass 2:1 at 0-4°C with aging for 1-1.5 hours after which sodium carbonate is added at a rate of1 g per 100 g of the tripe until pH is 5.8-6.0, it is squeezed and minced again. The mince contains one grade trimmed beef, one grade trimmed pork, beef tripe passed through a biotechnological treatment, bulb onion, drinking water, dried pieces of bread for mince, cow's full cream dried milk, eggs, garlic, dietary table salt, black pepper, carrageenan, sugar, beef extract, breading, eggs for liaison at a certain ratio of the ingredients.

EFFECT: invention ensures efficient usage of raw meat material including second grade meat in the production techniques of high quality meat products particularly minced semi-finished products and expansion of their range.

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