METHOD FOR PREPARATION OF FUNCTIONAL MEAT SOUFFLE Russian patent published in 2020 - IPC A23L13/60 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food starting from preschool age. Meat souffle preparation method involves preparation of mince of ostrich meat with addition of parsley greens, salt, vegetal component, quail eggs, broth, cream sauce and semolina grains, taken in ratio 1:1. Vegetal component is represented by amaranth seeds. Amaranth seeds are preliminarily washed, boiled during 30 minutes till appearance of viscous consistence, cooled down to room temperature and additionally washed. One uses oyster cooking broth. Quantitative ratio of initial components for meat souffle preparation is selected.

EFFECT: production of a meat souffle having antibacterial, antitumoral and immunomodulatory properties.

1 cl, 2 tbl, 2 ex