FIELD: food industry.
SUBSTANCE: invention is intended for usage in food industry during meat mince production. The method envisages introduction into meat mince of Vietnamese green tea extract containing epigallocatechin gallate (EGCG) - 42-45%, epicatechin gallate (ECG) - 8-10%, epicatechin (EC) - 14-18% and epigallocatechin (EGC) - 12-14%. The extract is introduced at a stirring stage in a amount of 0.04-0.5% of the ready product weight.
EFFECT: method ensures meat mince quality and safety stability during storage in a chilled condition.
8 dwg, 2 ex
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