METHOD FOR PREPARATION OF MINCE SYSTEM, IMPROVING EFFICIENCY OF ENERGY EXCHANGE OF BODY Russian patent published in 2016 - IPC A23L13/00 A23L13/50 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of meat and vegetable mince semi-products from poultry meat. Poultry meat of mechanical deboning, breast and poultry skin are minced on a spinner with diameter holes 2-3 mm, mixed with paste made of "Vitazar" wheat germ flour, which is first subjected to hydration with water at a ratio of 1:1.6-2.0 for 15-45 min at t = 35±2 °C. Method includes adding to produced mixture complex food additives "Forward 319", "Kombiton", "Aromaton", milk whey protein concentrate "Molpro 700", table salt, crushed garlic, throughly mixing once more. Prepared mince system is moulded, cooled, frozen and delivered for storage or cooking. Quantitative ratio of components is selected.

EFFECT: method for preparation of mince system provides efficiency of energy exchange of body, increases output of ready products, reduces cost of raw set according to recipe, improves nutritive and biological value of ready products, widens range of meat and vegetable semi-products or minces with high content of vitamins, essential substances, macro- and microelements, intended for general, medical and preventive and special nutrition.

1 cl, 2 tbl, 2 ex