METHOD FOR PRODUCTION OF PROPHYLACTIC PURPOSE PASTE WITH ROWANBERRIES Russian patent published in 2011 - IPC A23L1/317 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry. Method provides for intake and preparation of raw material, blanching and milling, preparing mince, filling casings, links boiling and cooling. Blanching proceeds at temperature t=90-95°C for 15 minutes. Milling is done in a mincer with 2-3 mm diameter holes. Mince preparation is dome in a cutter at temperature t=50-55°C. Casings filling is done by way of mince injection under a 3.8-4.8·10⁵ Pa pressure. Then the links are hung onto frames and boiled in 3 stages: at Stage 1 - at temperature t=75°C during 10 min, at Stage 2 - at temperature t=80°C during 10 min and at Stage 3 - at temperature t=75°C till temperature t_"ц.б."=72°C. Cooling is done in done under the shower during 10-15 min till temperature t_"ц.б." ⁼18°C and in a chamber with air at temperature t=0-4°C during 6-8 h. The following initial components are taken in an amount as follows (kg/100 kg of raw material): chicken liver - 35, chicken fat - 10, carrots - 15, onions - 8, champignon mushrooms - 8, chicken eggs - 4, lens acrospires -10, rowanberries - 5, animal protein - 2, demineralised whey - 3, by-products boiling broth - 10, money - 3, food culinary salt - 2.1, ground black pepper - 0.12.

EFFECT: invention enables production of an end product that has increased food and biological value and promotes improvement of digestion and metabolism is the human organism.

1 dwg, 2 tbl