METHOD FOR PRODUCTION OF DRY NATURAL FOOD ADDITIVE FOR MEAT PRODUCTS MANUFACTURE Russian patent published in 2013 - IPC A23L1/30 A23L1/314 A23L1/312 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used as a natural food additive during meat products manufacture. The method envisages beef paunch preparation including cleaning, washing, maintenance in 5% mustard powder solution during 20-25 minutes and repeated washing. Then paunch is milled in a mincer with 2-3 mm diameter holes. Then one performs biotechnological treatment by way of soaking in a protein product containing microbial association of kefir fungi at a ratio of paunch to biomass being 2:1 at a temperature of 0-4°C during 1.5-2.5 hours. The beef paunch biomass, produced in a paste-like condition, is repeatedly milled in a mincer with 2-3 mm diameter holes. One performs drying with infrared rays in convection mode at a temperature of 63-66°C during 120-140 minutes, then one proceeds with milling into powdery condition.

EFFECT: invention allows to produce a dry natural food additive having extended storage life; that additive may be used in formulations during production of various groups of meat products: sausage products, pates, chopped semi-products, mince preserves, with the products biological value enhanced.

6 tbl, 3 ex