MINCE PRESERVES PRODUCTION METHOD Russian patent published in 2011 - IPC A23B4/05 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used in production of meat preserves. The method envisages low-voltage electrostimulation of horsy and pig sides in slaughter-warm condition, meat deboning, trimming, chopping, mince preparation, can filling, sealing, sterilisation and cooling. In the process of mince preparation one adds to it a protein stabiliser based on pig skin in an amount of 4-6% of the total meat raw material weight. Pig skin is preliminarily boiled during 5-6 hours, milled and homogenated with water at hydration degree 1:3.

EFFECT: invention ensures enhancement of functional and technological and structural and rheological parameters of mince, improvement of taste properties and increase of the ready product yield.

2 cl, 2 dwg, 4 tbl, 2 ex