DELICATESSEN MEAT PRODUCT MANUFACTURE METHOD Russian patent published in 2014 - IPC A23L1/31 A23L1/318 

FIELD: food industry.

SUBSTANCE: method involves salting of preliminarily milled meat raw materials (i.e. 1^st grade beef and chicken breast fillet) in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Salting is performed with a curing mixture during certain time in the presence of Protepsin enzyme preparation with addition of starter cultures (Fermactiv M-082 (Staphylococcus carnosus M III DSM-No1952) for 1^st grade beef and Fermactiv RP-093 (Staphylococcus carnosus M17 DSM-No1953) for chicken breast fillet) taken at a specified quantity. Thermal treatment is performed in two stages: the first stage is performed at a temperature of 40°C during 3 hours for 1^st grade beef and during 2 hours for chicken breast fillet, the second one - at a temperature of 70°C during 30 minutes.

EFFECT: expansion of the range of meat products including snack products with high organoleptic indices and production technology reduction.

2 cl, 4 tbl, 8 ex