FIELD: food industry.
SUBSTANCE: invention relates to meat industry and may be used in production of chopped meat and vegetable semi-finished products. The method envisages preparation of minced beef, addition of a protein vegetable component and components as per the recipe to it, stirring and forming. The protein vegetable component is represented by wheat grains sprouted at a temperature of 14°C during 48 hours and milled by way of chopping in an amount of 25% of minced beef mass.
EFFECT: invention allows to produce meat and vegetable semi-finished products characterised by reduced prime cost, high nutritional value, good organoleptic properties and balanced in terms of chemical composition.
| Title | Year | Author | Number |
|---|---|---|---|
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
| METHOD FOR PRODUCING MEAT-AND-VEGETABLE ENRICHED CHOPPED SEMI-FINISHED PRODUCTS | 2017 |
|
RU2647510C1 |
| CHAPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2011 |
|
RU2464817C1 |
| METHOD FOR PRODUCTION MEAT-AND-VEGETAL CHOPPED SEMI-PRODUCTS FOR GERONTOLOGICAL DIETARY ALIMENTATION | 2013 |
|
RU2544614C1 |
| METHOD FOR PRODUCTION OF MEAT ZRAZY CONTAINING MUSHROOMS | 2013 |
|
RU2525630C1 |
| METHOD TO PRODUCE MINCED MEAT SEMI-FINISHED PRODUCTS SUCH AS ZRAZAS | 2016 |
|
RU2613281C1 |
| METHOD FOR PREPARATION OF MEAT-AND-VEGETAL SEMI-PRODUCTS OR MINCES FOR CUTLETS, PATES, QUENELLES, SOUFFLE OR OTHER PRODUCTS MADE OF CHOPPED MASS | 2013 |
|
RU2554435C2 |
| METHOD OF PRODUCTION OF MEAT-AND-VEGETABLE CUTLETS WITH OSTRICH MEAT | 2018 |
|
RU2678118C1 |
| METHOD FOR PREPARATION OF MINCE FOOD CONTAINING GRAIN PROCESSING PRODUCTS | 2014 |
|
RU2560732C1 |
| METHOD FOR MANUFACTURING CHOPPED MEAT-AND-VEGETABLE SEMI-FINISHED PRODUCT | 2016 |
|
RU2642479C1 |
