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 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. 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