MEAT PATE AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages preliminary heat treatment and milling of meat raw material, mince composing, its components stirring, moulding, sterilisation and cooling. Before stirring one additionally introduces into the mince boiled carrots, sauteed bulb onions and a food hydrolysate. The food hydrolysate is produced from pork skin subjected to heat treatment, milled and treated with a solution of enzyme protoliheterm preparation. The meat pate characterisation is as follows: meat pate is produced from blanched beef or pork liver, boiled beef meat, butter, boiled carrots, sauteed bulb onions, food hydrolysate, broth, salt and black hot pepper. All the ingredients are used at the specified ratio.

EFFECT: invention ensures efficient use of secondary products.

2 cl, 1 dwg