FIELD: food industry.
SUBSTANCE: invention relates to food and meat industry, specifically to production of protein and fat emulsions and meat products using same. Recipe composition of protein-fat emulsion for chopped semi-products includes directly protein-fat emulsion, emulsifier, water and apple pectin, wherein protein-fat component is in form fillet from chicken thigh with skin, emulsion includes starch, egg melange and whole milk powder.
EFFECT: higher stability of lipid and protein fractions of mince, thus improving its structure, reduced losses of frying and imparting dietary properties to chopped semi-finished meat products.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
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| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
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| METHOD FOR PRODUCING MEAT-AND-VEGETABLE ENRICHED CHOPPED SEMI-FINISHED PRODUCTS | 2017 |
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RU2647510C1 |
