FIELD: food industry.
SUBSTANCE: method for obtaining protein-fat emulsion for meat products, envisaging treating vegetable oil and a liquid component, and the aqueous solution of a protein preparation, in which the protein preparation is represented by the protein preparation of animal origin, "Kat-gel 95". The ratio of the components for preparing the emulsion is the following: 47.6% of the liquid component from the weight of the finished emulsion, 4.8% of the protein preparation, 47.6% of the vegetable oil. The emulsion and the aqueous solution of the protein preparation are composed using the ultrasonic processor "Hielscher Ultrasound Technology UP".
EFFECT: allows to increase the stability of the protein-fat emulsion and to reduce the time of its preparation.
2 ex
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