RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION Russian patent published in 2022 - IPC A23L13/20 A23L13/40 A23L13/50 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of protein-fatty emulsions (PFE) and meat products using them. Composition of chopped semi-finished products contains broiler chicken meat, protein-fat emulsion, fresh chopped onion, chicken eggs, potato starch, ground black pepper, ground allspice, table salt and ice water. The protein-fat emulsion is made from 30 wt.% chicken thigh fillet with skin, 3 wt.% chicken liver, 6 wt.% boiled chicken stomachs, 6 wt.% boiled chicken hearts, 7.5 wt.% whey protein concentrate, 39 wt.% raw apple pomace puree and 8.5 wt.% ice water. The quantitative ratio of the initial components of chopped semi-finished products has been selected.

EFFECT: increase in the nutritional value of the semi-finished product, improvement of structural and mechanical properties, reduction of losses during heat treatment and increase in product yield.

1 cl, 6 tbl