FIELD: food industry.
SUBSTANCE: meat cream pate for special purpose contains ground and blanched pork, heart and liver, enriched with nutraceuticals in lifetime, onions ground and sauteed in soy and rapeseed oil with the addition of spices - coriander, nutmeg; wheat bran, preventive food salt with reduced sodium content, chicken egg white powder, ascorbic acid, lecithin, calcium lactate, pectin. All the components are used at a specified ratio.
EFFECT: preserving useful properties of the initial components of the meat cream pate and obtaining a meat product intended for the prevention of cardiovascular pathology and thyroid diseases.
5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING CREAM PATE OF SPECIAL PURPOSE | 2016 |
|
RU2629987C1 |
| FUNCTIONAL MEAT CREAM | 2016 |
|
RU2629985C1 |
| COMPOSITION OF MEAT CREAM FOR SPECIAL PURPOSE | 2016 |
|
RU2629989C1 |
| METHOD FOR PRODUCING FUNCTIONAL MEAT CREAM | 2016 |
|
RU2629988C1 |
| METHOD FOR OBTAINING OF MEAT CREAM COMPOSITION OF SPECIAL PURPOSE | 2016 |
|
RU2636473C1 |
| PATE PRODUCTION METHOD | 2023 |
|
RU2825216C1 |
| FUNCTIONAL PURPOSE MEAT PASTE PREPARATION METHOD | 2019 |
|
RU2732033C1 |
| MEAT SOUFFLE ENRICHED WITH IODINE AND SELENIUM | 2023 |
|
RU2815969C1 |
| METHOD FOR PRODUCTION OF PROTEIN-FATTY MEAT CREAM | 2019 |
|
RU2701798C1 |
| MEAT-AND-VEGETABLE PATE | 2011 |
|
RU2472362C2 |
