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

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to meat mince production and may be used in meat-processing industry and catering. The meat mince production method is as follows: treated beef and treated mutton ham are cut into large pieces; garlic is added; the produced mass is pressed out through a perforated surface with 2-3 mm sized holes; salt, Tarimix Milksausage stabiliser, spices, butter, ice frappe with water are added and then the mixture is charged into the mincemeat mixer. The ingredients are stirred during 30 minutes, then the produced mince is discharged into the food storage container and left in a refrigeration chamber for 1 hour. Spices are represented by ground coriander, ground red pepper, ground red hot pepper, ground black pepper, ground caraway. One uses an industrial mincer or a colloid mill for pressing out through a perforated surface.

EFFECT: invention 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.

3 cl