METHOD FOR PRODUCTION OF PROTEIN-FATTY MEAT CREAM Russian patent published in 2019 - IPC A23L13/50 A23L13/60 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of food products. Method for production of functional meat cream includes preliminary preparation of recipe components, mixing, packing, temperature treatment. Chicken fillet is boiled in water for 45–60 minutes in ratio of chicken fillet : water as 1:3–5 with subsequent separation into boiled chicken fillet, which is cut into pieces sized 2.5–5.0 mm, and broth. Protein-fat emulsion is produced by introducing separately prepared water-protein gel into fat emulsion in ratio of 1:1.5 and their subsequent mixing at rate of mixer rotation of 60 min^-1 for 20–25 minutes to produce a creamy mass with subsequent introduction of milled chicken fillet and additional inclusions in ratio of protein-fat emulsion: milled chicken fillet: additional inclusions as 1:0.5:0.1. Additional inclusions are represented by black olives or pickled cucumbers or mushrooms or crushed garlic. Water-protein gel is produced by way of mixing of the above broth, animal protein, milk protein, corn starch, salt, sugar, taste-and-flavor additives, preserving agents; the produced mixture is cut at a rotation speed of 60 min^-1 for 30–35 minutes, wherein quantitative ratio of initial components is selected. Fat emulsion is produced by way of mixing vegetable oil, dry egg yolk, hydrated soya texturate, Geleon 102 stabilizer and heating the obtained mixture to 65–78 °C followed by emulsification while stirring at rotation rate of 2,850–3,000 min^-1 for 20 minutes and subsequent cooling of emulsion to temperature of 38–40 °C, at that, quantitative ratio of initial components is selected.

EFFECT: production of meat cream with improved sedimentation stability, high organoleptic indices and increased shelf life.

3 cl, 2 tbl, 4 ex