FIELD: food industry.
SUBSTANCE: invention relates to the production of catering products. Method of preparation liver paste involves preparing vegetables and liver, mixing them with grinding by passing through a meat grinder with a grating diameter of 3 mm 2 times, introducing a microbial additive, in the amount of 0.57–2.86 % of the mass of the liver, heating and molding loaves. Preparation of the liver and vegetables is carried out by joint roasting in a combi-steamer for 5–10 minutes, and a mixture of xanthan and water is used as a microbial additive at a ratio of (0.15–0.5):50. Molded loaves are baked in a combi oven for 5 minutes at t=180–200 °C.
EFFECT: proposed method of obtaining liver pate provides diet pies and prophylactic nutrition with reduced calorie content.
1 cl, 3 ex
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