METHOD FOR PRODUCTION OF PROTEIN-AND-FAT EMULSION FOR COOKED SAUSAGE PRODUCTS Russian patent published in 2018 - IPC A23L13/60 A23J1/02 A23J1/12 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of protein-in-oil emulsions and meat products with it usage. Method involves processing of gluten of wheat protein and rich raw material with water in a device for micronizing. As rich raw materials use the internal fat, lumps and ribbons of lard, obtained during dressing and trimming of meat for processing for meat products. Gluten of wheat protein, water and rich raw materials are taken at the following ratio of 1:4:3, respectively. Gluten of wheat protein is used in a cooled state at a temperature of 10–15 °C, slashed in mincer with a speed of knife movement of 3000 rpm, simultaneously add water with a temperature of at least 20 °C, introduce chilled rich raw materials with a temperature of up to 4–8 °C and continue to chopped to a temperature of 27 ± 2 °C. Received mixture is unloaded with a layer not exceeding 40 cm for faster cooling and cooled to a temperature of 4 ± 2 °C.

EFFECT: increase in the functional and technological parameters of the product is provided, enrichment with macro-, micro-elements and vitamins and expanding the range of the group of cooked sausage products.

1 cl, 12 dwg, 3 tbl