METHOD OF PREPARING FUNCTIONAL-PURPOSE PRESERVED "DIETARY POULTRY MEATBALLS" Russian patent published in 2016 - IPC A23L3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of preventive tinned food from poultry meat. Method comprises grinding chicken fillet, concurrently mincing carrots, onions and garlic. Stirring in a mixer to homogeneous meat-vegetable mince listed components with chicken eggs, ground white pepper, wheat fiber "Vitacel′" in recipe ratio at 16 °C-25 °C, forming balls and blanched for 2-3 minutes. Pectin is moistened with alcohol in ratio of pectin: alcohol: 1.0-1.5 and stirred until consistency of liquid sour cream, Pectin is then mixed with part of bone broth with temperature 20 °C and left for 2 hours to swell, periodically mixing, brought to temperature of filling 80 °C, filtering for separation of lumps and mixing with remaining bone broth. In pectin broth is added flour sauteed in butter, salt, sugar, coriander powder. Ready meat balls are placed in glass jars and filling is poured to temperature not below 75-80 °C. Then jars are sealed and sterilised at temperature of 115 °C for 100 min.

EFFECT: preserving useful properties of initial components meat and vegetable mince due to short-term thermal treatment of meatballs and obtaining desired product for dietary preventive nutrition with functional properties, high nutritive and biological value.

1 cl, 1 tbl, 3 ex