FUNCTIONAL PURPOSE MEAT PASTE PREPARATION METHOD Russian patent published in 2020 - IPC A23L13/50 A23L13/40 

FIELD: meat and poultry-processing industry.

SUBSTANCE: invention relates to meat and poultry-processing industry and can be used in production of functional food products. Method provides for use as meat raw material of blanched broiler chicken meat produced after manual and mechanical deboning, as fat raw material – fried fat and blanched broiler chicken skin, as vegetable raw material – bulb onions sauteed in sunflower oil, as additional raw material – broth and complex food additive. Complex food additive contains micro- and nano-encapsulated cholecalciferol, Filipendula extract, ginger and black pepper extract, as well as paprika, food fibers in the form of wheat fiber, modified starch, emulsifiers – dry defatted milk, mono- and diglycerides of fatty acids. Pate mass is prepared by successively milling into the cutter ingredients with temperature of not more than 12 °C, at that, first, skin is milled, then introduced and chopped broiler chicken meat after manual and mechanical deboning, added complex food additive, then broth, fried broiler chicken broth, sauteed bulb onions are added, and milling is carried out for 5–7 minutes until homogeneous consistency of mince formation. Homogeneous meat mass is packed and hermetically sealed, pasteurized at temperature 85–90 °C to temperature in center of product 75 °C, then cooled to temperature in the center of product 0–4 °C.

EFFECT: rational use of raw materials, preservation of useful properties of initial components and manufacture of a meat product with improved organoleptic indices and consistence, intended for prevention of oncological diseases, deficiency of cholecalciferol and flavonoids.

1 cl, 4 tbl, 1 ex