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 envisages staged mechanical treatment of the initial meat raw material. At the first stage pork cut into large pieces is pressed out through a perforated surface with 2-3 mm sized holes and then - charged into the mincemeat mixer. The weight fraction of connective and fat tissues in treated pork is no more than 10%. Parmesan cheese is trimmed and pressed out through a perforated surface with 2-3 mm sized holes and charged into the mincemeat mixer. One adds salt, ground white pepper, Fibrisolmix Frankfurter stabiliser, Salsa sauce, ice frappe with water. One performs stirring during 15 minutes. Then one discharges the produced mince into the food storage container and leaves it in a refrigeration chamber at a temperature of -2°C/+2°C for 1 hour. One passes treated lard through the mincer, discharges it into the food storage container and leaves the container in the freeze-quenching chamber at a temperature of -18°C for 1 hour. Then the produced mince and lard are discharged out of the food storage container into the mincemeat mixer and stirred during 30 minutes. One leaves the product in the refrigeration chamber for 1 hour. One uses an industrial mincer or a colloid mill for pressing out through a perforated surface. The ingredients are taken at the specified ratio.

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