FIELD: food industry.
SUBSTANCE: method envisages milling meat raw material of any shape, with weight equal to 100…150 g, with raw tallow and raw onions and meat mince formulation with introduction of vegetal raw material represented by preliminarily prepared oat flakes. Preliminary preparation is performed by way of hydration with cold water at the ratio of oat flakes to water equal to 1:1.5 respectively during 20-30 minutes. Then one introduces the recipe components, performs stirring, portioning, moulding and thermal treatment to produce the ready product.
EFFECT: meat product enrichment with biologically active substances, increase of products fat- and water-retention capacity which promotes reduction of weight loss during thermal treatment.
3 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF MEAT MINCE WITH PRODUCTS OF VEGETABLE ORIGIN | 2019 |
|
RU2750338C2 |
| METHOD FOR PRODUCING MEAT-AND-VEGETABLE ENRICHED CHOPPED SEMI-FINISHED PRODUCTS | 2017 |
|
RU2647510C1 |
| METHOD OF PRODUCING FROZEN CHOPPED CUTLETS | 2022 |
|
RU2809849C1 |
| CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
| PRODUCTION METHOD FOR MEAT FUNCTIONAL PRODUCT | 2006 |
|
RU2323604C2 |
| METHOD FOR MAKING FUNCTIONAL CHOP CUTLETS ENRICHED IN MICRONUTRIENTS | 2022 |
|
RU2805958C1 |
| METHOD OF PRODUCTION OF MEAT-AND-VEGETABLE CUTLETS WITH OSTRICH MEAT | 2018 |
|
RU2678118C1 |
| METHOD FOR MANUFACTURE OF CHOPPED MEAT-AND-VEGETABLE SEMI-FINISHED PRODUCTS OF FUNCTIONAL DESIGNATION | 2017 |
|
RU2635677C1 |
| METHOD FOR PRODUCTION MEAT-AND-VEGETAL CHOPPED SEMI-PRODUCTS FOR GERONTOLOGICAL DIETARY ALIMENTATION | 2013 |
|
RU2544614C1 |
| METHOD FOR PRODUCTION OF MEAT ZRAZY CONTAINING MUSHROOMS | 2013 |
|
RU2525630C1 |
