METHOD FOR PRODUCTION OF FUNCTIONAL MEAT SOUFFLE Russian patent published in 2020 - IPC A23L13/50 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 pre-preschool age. Method for production of a meat souffle of functional purpose includes preparation of mince of quail meat with addition of quail eggs, a vegetable component, salt, parsley greens, broth, cream sauce and semolina taken in ratio 1:1. Vegetal component is represented by amaranth seeds which are preliminarily washed, boiled for 30 minutes till viscous consistence is obtained, cooled to room temperature and washed additionally. One uses broth produced after quail cooking. Quantitative ratio of initial components in meat souffle is selected.

EFFECT: obtaining a product having antibacterial, anti-tumor and immunomodulatory properties, normalizing fat metabolism, pressure and sugar content in blood.

1 cl, 2 tbl, 2 ex