METHOD OF PREPARING COMPOSITION FOR SALTING MEAT IN MANUFACTURE OF WHOLE-MUSCULAR PRODUCTS Russian patent published in 2010 - IPC A23B4/23 A23L1/31 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry namely to methods of manufacturing whole-muscular products. The method involves preparing composition with a certain ratio. In order to produce collagen hydrolysate, tendons are first steeped in 2% lactic acid solution at 2±2°C with ratio of 1:3 for 24 hours. The swollen product is rinsed in running water until neutral ambient, crushed on a spinning top to 2-3 mm pieces. The crushed mass is chopped with ice with a ratio of chopped mass and ice being 1:2 until smooth. Solution of enzymatic agent "Food Collagenase" is added into the produced emulsion with enzyme mass fraction of 0.75% in the amount of 0.8% of the salting composition mass, the emulsion is held at 20-25°C for 3-6 hours. The obtained hydrolysate is chopped adding some water, filtered and the obtained filtrate is used for preparing meat slating composition.

EFFECT: invention ensures increase in nutritive value, improved organoleptic qualities, increased yield and better biological value of the product, intensified meat maturing, product containing dietary fibers similar to natural ones.

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