METHOD FOR PRODUCING FUNCTIONAL MEAT CREAM Russian patent published in 2017 - IPC A23L13/60 A23L13/40 A23L3/00 

FIELD: food industry.

SUBSTANCE: blanching and grinding meat raw materials, preparing forcemeat with the addition of vegetable components, food additives, cutting, packaging, sealing and pasteurization, and cooling the product are carried out. As meat raw materials, blanched pork and liver added after 15-20 min, which have been enriched with nutraceuticals in lifetime, sequentially ground, are used. At the same time, onions are ground and sauteed in soy and rapeseed oil with the addition of spices - coriander, nutmeg; the meat cream also contains wheat bran, preventive food salt with reduced sodium content, chicken egg white powder, ascorbic acid, lecithin, calcium lactate, pectin. 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 meat cream and obtaining a functional meat product intended for preventing cardiovascular disease and thyroid diseases.

1 cl