METHOD FOR PRODUCTION OF FUNCTIONAL MEAT CREAM Russian patent published in 2020 - IPC A23L13/60 

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 pre-preschool age. For functional purpose meat product preparation one prepares pate mass of quail meat, vegetable component and salt. One adds semi-fat pork, chicken liver, bulb onions, pumpkin, parsley leaves and broth into the pate mass. Vegetal component is represented by amaranth seeds preliminarily washed, boiled for 30 minutes till viscous consistency is achieved, cooled to room temperature and strained. Broth produced after quail meat cooking is used. For production of meat cream the following ratio of initial components, wt% is introduced: quail meat – 42.0–43.0; chicken liver–16.0–17.0; semi-fat pork – 10.0–12.0; bulb onions – 6.8–7.0; pumpkin – 6.8–7.0; butter – 3.0–3.5; green parsley – 2.0–2.2; salt – 1.8–2.0; amaranth seeds – 4.5–5.0; broth – balance.

EFFECT: obtained product has antioxidant, immunostimulating, bactericidal, detoxicant and anti-inflammatory action, improved organoleptic indices; product is easily digestible and has a pungent taste; invention extends the range of products of the pate group, which is applicable both for mass alimentation and for people suffering from food allergies.

1 cl, 2 tbl, 2 ex