FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to production of functional minced meat semi-finished products with prebiotic effect. Semi-finished product contains the following components, in wt %: low-fat trimmed pork - 27.7-31.7, poultry meat of mechanical dissection -10.0-15.0, lactulose - 2.0-3.0, textured soya flour - 10.0-15.0, dried and finely ground breadcrumbs - 2.5-4.5, wheat flour bread - 5.0-10, hen's egg - 1.5-2.5, garlic - 0.8-1.2, onions - 0.8-1.2, cumin - 0.2-0.4, coriander - 0.1-0.3, black pepper - 0.1-0.2, table salt - 1.0-1.8, drinking water - the rest.
EFFECT: invention provides for expansion of functional minced meat semi-finished products range having prebiotic activity, improved nutrition value and improved functional-technological and structural-mechanical properties.
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| Title | Year | Author | Number |
|---|---|---|---|
| ENRICHED CHOPPED MEAT-AND-VEGETAL SEMI-PRODUCT | 2013 |
|
RU2529154C1 |
| CHOPPED MEAT PRODUCTS | 2012 |
|
RU2502345C1 |
| CHOPPED MEAT PRODUCTS | 2012 |
|
RU2502344C1 |
| METHOD FOR PREPARING DIETARY MEAT AND VEGETABLE PRODUCTS | 2018 |
|
RU2686791C1 |
| PORK SEMI-PRODUCT IN MARINADE | 2019 |
|
RU2712520C1 |
| METHOD OF PRODUCTION OF MINCED SEMI-FINISHED PRODUCTS | 2008 |
|
RU2377931C1 |
| METHOD FOR MANUFACTURING CHOPPED MEAT SEMI-FINISHED PRODUCTS | 2016 |
|
RU2631386C1 |
| ENRICHED CHOPPED FUNCTIONAL MEAT-AND-VEGETAL SEMI-PRODUCTS | 2013 |
|
RU2547472C1 |
| METHOD OF PREPARING MEAT OR MEAT-AND-PLANT GROUND HALF-FINISHED PRODUCT OR FARCE | 2001 |
|
RU2175207C1 |
| DIETETIC MINCED MEAT SEMI-FINISHED PRODUCTS | 2004 |
|
RU2279819C1 |
