METHOD OF MANUFACTURING LAMB MEAT CREAM Russian patent published in 2019 - IPC A23L3/00 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the manufacture of canned fast food products. Method for the production of meat cream includes grinding 1st grade lamb meat, preparing a mixture of vegetable components, preparing a prescription composition, packing in a glass container and sterilizing in an autoclave with an overpressure of 0.22–0.25 MPa at a temperature of 110–120 °C for 50–60 minutes. Mixture of herbal ingredients consists of baked apples, passaged carrots, passaged onions, chopped fresh lemon balm and parsley. Lamb meat is blanched for 30–35 minutes, crushed, and a food additive – Citri-Fi orange fiber and a mixture of vegetable ingredients – is added thereto, and the strained, fat-free broth produced from the blanching of lamb meat is added. Quantitative ratio of the original ingredients.

EFFECT: improvement of the quality indicators of the finished product and expansion of the assortment of canned meat.

1 cl