FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for production of a protective coating for food products, preferably, for delicatessen meat products. The edible protective coating includes gelatine, sugar, water and red currant juice. Red currant juice is concentrated by way of moisture removal at the juice boiling temperature equal to 101-103°C under atmospheric pressure during 8 hours.
EFFECT: reduction of microbial contamination of meat product surface, enhancement of fat resistance to oxidation and increase of storage life of the product with an attractive appearance.
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