METHOD FOR MANUFACTURE OF MEAT SEMI-PRODUCT OF HIGH READINESS DEGREE Russian patent published in 2015 - IPC A23L1/314 A23L1/317 A23L1/318 

FIELD: food industry.

SUBSTANCE: composition includes meat raw materials defrosted to +2°C in the form of PSE beef, PSE pork and turkey meat, beef heart preliminarily maintained in the solution containing a preserving agent, the weight ratio of the components being 1.2:1:2.49:1. One performs meat raw materials milling, sea-buckthorn juice (80%) introduction in an amount of 5%, dried parsley - 0.17%, granulated garlic - 0.33%, "Rondagam-Gelika" food additive - 1%, preliminarily prepared multi-component brine - 16.7%. The multi-components brine is preliminarily prepared based on water with addition of "Promasol BI" complex food additive, culinary salt, "Vitacel" wheat cellulose, soya bean isolate and a preserving agent; the components are taken at the following ratio: 80.8:7.8:6:1.8:2.4:1.2. The produced mixture is stirred till a homogeneous mass production, subjected to a tumbling operation, moulded with usage of thermally resistant casing wherein the mixture cooking is performed. After cooking, one performs water cooling, casing excorticating, the produced semi-product cutting into pieces of the desired size, freezing at a temperature of minus 35°C, vacuumisation.

EFFECT: method allows to manufacture a balanced meat semi-product of high readiness degree with prolonged storage life and improved organoleptic properties.

5 cl, 3 tbl, 19 ex