FIELD: food industry.
SUBSTANCE: method involves preparing meat raw material, salting the raw material, holding, grinding, preparing forcemeat in a cutter with the introduction of food additives, spices, a protein additive, an enzyme preparation and the addition of ice, moulding loaves, baking, cooling, and packaging. As the enzyme preparation, the "Revada TG 11" transglutaminase is used in the amount of 0.03-0.04% by weight of the basic raw material, and before baking, the moulded loaves are held for 1.5-2.5 hours at the temperature of 10-12°C. As a protein additive, hydrated lupine flour can be used.
EFFECT: reducing the labour intensity of moulding the products.
2 cl
| Title | Year | Author | Number |
|---|---|---|---|
| MEAT LOAF PRODUCTION METHOD | 2010 |
|
RU2446714C1 |
| MEAT LOAF PRODUCTION METHOD | 2017 |
|
RU2640365C1 |
| METHOD FOR PRODUCTION OF MEAT PUDDING OF FUNCTIONAL PURPOSE | 2021 |
|
RU2768397C1 |
| MEAT LOAF PRODUCTION METHOD | 2021 |
|
RU2778563C1 |
| MEAT BREAD PRODUCTION METHOD | 2018 |
|
RU2692910C1 |
| METHOD OF PRODUCING COOKED MILK SAUSAGE AND COOKED MILK SAUSAGE PRODUCED BY METHOD | 2002 |
|
RU2211615C1 |
| METHOD FOR PRODUCING SAUSAGES AND SAUSAGES (VERSIONS) | 2002 |
|
RU2209558C1 |
| METHOD OF PREPARING MINCED MEAT FOR PRODUCTION OF TREATMENT-AND-PROPHYLACTIC PRODUCTS | 2000 |
|
RU2189156C2 |
| TOP-GRADE LINKED SAUSAGE "DETSKYE PO-KLINSKY" AND METHOD OF PRODUCING THE SAME | 2002 |
|
RU2211607C1 |
| METHOD OF PRODUCING COOKED TOP-GRADE SAUSAGE "STOLICHNAYA" AND COOKED TOP- GRADE SAUSAGE "STOLICHNAYA" | 2002 |
|
RU2212167C1 |
