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 mechanical treatment of the initial meat raw material in three stages. At the first stage pork speck treated and cut into large pieces is pressed out through a perforated surface with 2-3 mm sized holes and then - discharged and placed into the freeze-quenching chamber for 1 hour. At the second stage beef and ham pork treated and cut into large pieces are pressed out through a perforated surface; then one introduces additives and granulated ice into the produced meat mass. One stirs the produced meat mass with additives and ice during 15 minutes. At the third stage one adds frozen speck mince into the mincemeat mixer and stirs all the ingredients during 40 minutes.

EFFECT: method ensures 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.

6 cl, 2 tbl, 2 ex