METHOD FOR COMPLEX FOOD ADDITIVE INTRODUCTION INTO MINCE FOR MANUFACTURE OF SAUSAGES, CHOPPED MEAT PRODUCTS AND SEMI-PRODUCTS Russian patent published in 2013 - IPC A23L1/318 A23L1/22 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for manufacture of meat products, essentially - sausages and moulded products as well as semi-products of chopped meat with food additives. The complex food additive consists of two separately packed parts. The additive part, intended for moulding optimal structural-and-mechanic characteristics of meat mince of raw materials with great variability of chemical composition and pH indices values, is introduced after placement of the main low-fat raw material and part of water/ice. The additive part, intended for moulding taste-and-flavour properties of meat products, is introduced after placement of the fat raw material and the remaining water/ice. pH index with normal value 5.4-6.2 and minimal variability of meat mince chemical composition is taken as the criterion.

EFFECT: method ensures guaranteed quality of the ready products by way of separate control of technologic characteristics of mince containing unstable quality meat raw material with great variability of chemical composition.