METHOD OF PROCESSING MEAT SEMI-FINISHED PRODUCTS WITH INCREASED COLLAGEN CONTENT Russian patent published in 2018 - IPC A23L5/10 A23L5/30 A22C9/00 A47J27/00 

FIELD: food industry.

SUBSTANCE: invention relates to the meat processing industry, in particular to the processing of beef meat with an increased collagen content in the production of meat semi-finished products, delicacies, sausages and pasteurized canned food. Method includes portioning, vacuum treatment and heat treatment in the liquid heat-conducting medium at the temperature of heat conducting medium from 54.4 to 60°C in a time interval of 3 to 24 hours. In the process of heat treatment, the meat semi-finished product is additionally affected by low power ultrasound with a frequency of 35-50 kHz, and the exposure time is 25-30% of the duration of the heat treatment. After the meat is cooked, the semi-finished product is unpacked and brought to cookery, or at the end of the heat treatment, the temperature in the product thickness is raised to 70°C and further cooled to 2°C for no more than 90 minutes for storage.

EFFECT: reduction of time of low-temperature heat treatment, improvement of organoleptic properties and increase in the shelf life of the product are ensured.

8 cl, 7 ex