IMPROVED MOULDED FOOD PRODUCT Russian patent published in 2017 - IPC A23L13/00 A23L13/60 A22C7/00 

FIELD: food industry.

SUBSTANCE: product from minced meat comprises meat consisting of muscle fibers that are aligned in one direction. The product has a controlled muscle fiber length, and also has low or no actin and myosin release during moulding. During manufacturing the minced meat product, it is not compressed, so that less actin is extruded from the cell membrane of the product. The method for preparing a patty from minced meat for heat treatment includes moulding the patty having aligned muscle fibers and the controlled muscle fiber length in the patty by passing the meat through the openings creating the Venturi effect or a pressure drop, which comprise the sphere connected to the cylinder. The sphere represents a narrowing from the fixed point, wherein the narrowing distance is equidistant from the point. Then, the patties are placed on the grill, the shape is maintained during the patty heat treatment, and the tight contact of the patty with the grill is performed in order to ensure an even colour.

EFFECT: improving the taste quality of the product and ensuring the even colour of the finished product.

7 cl, 4 dwg