METHOD OF MANUFACTURE OF POULTRY PATE WITH VEGETABLE POWDER Russian patent published in 2018 - IPC A23L13/50 A23L13/60 A23L19/10 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to a method for producing poultry from poultry meat with the addition of vegetable powder from beets. Main raw material is chicken meat. Onions and carrots are finely chopped and sliced in a traditional way in ½ bacon before the acquisition of golden color. Beef liver is cut into pieces with a mass of 50–70 g, washed, fried with onions and carrots for 7–8 minutes, stirring occasionally until cooked. To the roasted vegetables and liver add boiled chicken meat, mix with the remaining bacon cut into pieces, season with salt, pepper black, the mixture is cooled and passed through a meat grinder with a lattice diameter of 3 mm. In the pate mass, add a dry parsley root and a vegetable powder from beet with particle size from 0.3 to 0.5 mm. Beet powder is prepared by drying the ground beet in a vacuum plant, heating at a temperature of 40–60 °C for 10 min, then evacuated for 10 minutes, the drying of the raw material is carried out for 4 cycles and ground in a mill to a powdery state. Pate mixture is further ground with a blender, shaped into loaves and cooled. Quantitative ratios of components are selected.

EFFECT: pate is produced from natural products, without additional use of food additives, high nutritional value and biological value, with improved organoleptic indicators, without complicating the process and increasing the cost of the product.

1 cl, 4 tbl, 1 ex