FIELD: food industry.
SUBSTANCE: invention refers to meat industry and can be used for production of paste. The paste contains beef or pork liver, dry skim milk, butter, ground black pepper, sodium chlorides, water for hydration; refuses of cowberries or cranberries are used as a vegetable component. Components are chosen at a certain ratio.
EFFECT: facilitating increased biological value and micro-biological resistance of product, increased output and reduced prime cost of production.
3 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MEAT-AND-VEGETABLE PATE | 2015 |
|
RU2632172C2 |
| MEAT-AND-VEGETAL PATE | 2012 |
|
RU2518640C1 |
| LIVER PATE | 2012 |
|
RU2495597C1 |
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|
RU2703948C2 |
| LIVER PATE WITH FAT COMPOSITION | 2015 |
|
RU2618323C1 |
| METHOD FOR MEAT PASTE PRODUCTION | 0 |
|
SU1692524A1 |
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|
RU2517850C2 |
| LIVER PATE COMPOSITION | 2019 |
|
RU2712736C1 |
| METHOD FOR PRODUCING MEAT PASTES | 1997 |
|
RU2101983C1 |
| CHOPPED FISH-AND-VEGETAL PRODUCTS BASED ON BELIP (FISH-AND-CURD MIXTURE) | 2011 |
|
RU2475151C1 |
