MEAT MINCE AND ITS PREPARATION METHOD Russian patent published in 2013 - IPC A23L1/317 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry, in particular, to manufacture of meat minces. The method involves staged mechanical treatment of the initial meat raw material. Pork cut into blocks is passed through the mincer and further charged into the mincemeat mixer. Cheese is trimmed, passed through the mincer and charged into the mincemeat mixer. One adds salt, spices, a stabiliser, truffle paste, whipped ice with water. One performs stirring during 15 minutes. Then the produced mince is discharged into a food storage container and left in the refrigeration chamber at a temperature of 2°C/+2°C for 1 hour. Treated lard is passed through the mincer, discharged into food storage containers and left in the blast freezing chamber at a temperature of -18°C for 1 hour. Then the produced mince and lard re disc arched from the food storage containers into the mincemeat mixer and stirred during 30 minutes. The mixture is left in a refrigeration chamber for 1 hour. The mince ingredients are taken at the specified ratio.

EFFECT: production of quality meat mince with high organoleptic indices and biological value with simultaneous preservation of the traditional taste gamut and the process cost efficiency.

4 cl, 2 tbl