METHOD FOR OBTAINING PROTEIN-FAT EMULSION Russian patent published in 2018 - IPC A23L13/20 A23J3/04 A23J3/12 A23J3/14 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, specifically the production of a protein-fat emulsion, and can be used, for example, in meat processing and public catering. Method of producing protein-fat emulsion includes homogenisation of fatty raw materials and blood of slaughter animals. Fat-containing raw material used is pork skin or poultry skin subjected to preliminary heat-treatment and grinding. Protein raw material used is blood of slaughter animals or birds. In order to stabilise rheological properties, the plant raw materials are additionally introduced into the formulation: chicory root powder, chickpeas, amaranth cake. Quantitative ratio of the ingredients of the emulsion was chosen.

EFFECT: rational use of valuable secondary raw materials of the meat industry, obtaining a product with stable rheological properties and balanced food and biological value.

1 cl, 2 tbl, 2 ex