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 method envisages staged mechanical treatment of the meat raw material. Treated pork fat and pork ham are cut into pieces. One adds onions and garlic, stirs all the components and minces them. The produced mince is charged into the mincemeat mixer; the mixture, salt, spices, water in the form of frappe are added into the mince and the produced mass is stirred during 30 minutes. The ready mince is discharged into the food storage container and left in a refrigeration chamber for 4 hours. The 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