FUNCTIONAL MEAT PRODUCT AND ITS MANUFACTURE METHOD Russian patent published in 2015 - IPC A23L1/31 A23L1/29 A23B4/00 

FIELD: food industry.

SUBSTANCE: invention relates to food, in particular, to meat industry as well as to the field of medicine, in particular, to dietology and neuro-recreation therapy. The method involves raw materials freezing, defrosting, milling and heat treatment. One takes semi-fat or low-fat pork obtained from animals having undergone auto-haemorrhagic stroke or pork hearts or pork aortae or beef hearts or beef aortae or any their combinations; one performs freezing until the temperature in the raw material bulk is equal to minus 15 - minus 30°C, storing at a temperature of minus 15 - minus 30°C during 6-24 months. After storing completion, the raw materials are milled till meat raw materials sides size is equal to 2 - 50 mm; the produced mass is blanched at a temperature of 60 - 80°C; one adds culinary salt in an amount of 0.1% - 0.3% of the initial raw materials weight, potato or maize starch or any their combinations in an amount of 0.5% - 3% of the initial raw materials weight and one performs fine milling till homogeneous state. The produced mass is packed into cans, sterilised or pasteurised and cooled.

EFFECT: invention ensures low-molecular protein fractions increase in the ready product two times in comparison with meat products manufactured from meat raw materials without freezing.

3 cl, 1 tbl, 8 ex