VEGETAL-AND-MEAT EXTRUDATE PRODUCTION METHOD Russian patent published in 2014 - IPC A23J3/04 A23J3/22 A23J3/26 

FIELD: food industry.

SUBSTANCE: invention relates to food-concentrates industry, namely to extruded products production methods. The method envisages the source products mixing and the produced mixture extrusion. The source products are represented by lupine, lentils, freeze-dried beef and freeze-dried pork. Lupine and lentils are milled for particle size to be 0.6-0.8 mm, mixed at a ratio of lupine to lentils being 66%:24% and moistened till moisture content is 16-18%. The produced mixture is extruded at the product temperature being 413-418 K and under a pressure of 6.7-7.2 MPa; then one adds into the produced melt 5% of freeze-dried pork and 5% of freeze-dried beef. The temperature of the vegetal-and-meat mixture undergoing extrusion is maintained as equal to 393-395 K, the pressure amounting to 6.5-6.8 MPa.

EFFECT: method ensures production of a high quality vegetal-and-meat extrudate balanced in terms of protein composition and having an enhanced food and biological value as well as extension of the range of vegetal-and meat extrudates to be used in meat, bakery, pasta and other branches of food industry.

2 dwg