METHOD OF MANUFACTURING CREAM PATE OF SPECIAL PURPOSE Russian patent published in 2017 - IPC A23L13/60 A23L13/20 A23L3/00 

FIELD: food industry.

SUBSTANCE: method of manufacturing a cream pate of functional purpose envisages preparing the formulation components, blanching and grinding meat raw materials, preparing forcemeat, cutting, packaging, sealing and pasteurization, cooling. As the meat raw material, blanched hearts are used, after 30-40 minutes pork is added, and after 15-20 minutes liver is added, all enriched with nutraceuticals in lifetime and ground consecutively. Simultaneously, onions are 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 are added in the forcemeat. All the formulation components are subjected to cutting for 8-10 minutes at a temperature of 17-24°C until a homogeneous mass is formed, which is packaged and sealed, subjected to pasteurization at a temperature of 68-75°C for 60-90 min, the product is cooled to 20°C, and then, in a refrigerating chamber - to a temperature of 0-5°C.

EFFECT: preserving useful properties of the initial components of the cream pate and manufacturing a meat product intended for the prevention of cardiovascular pathology and thyroid diseases.

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