HAM WITH PROTEIN-FAT EMULSION Russian patent published in 2022 - IPC A23L13/60 A23L13/20 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of boiled sausage products, and is intended for use in meat processing plants. Ham with protein-fat emulsion contains trimmed semi-fat pork, trimmed beef of the 1st grade and nitrite salt, additionally contains fresh peeled minced garlic, food phosphates, granulated sugar, ground black pepper or ground white pepper, ground allspice 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, 7.2 wt.% whey protein concentrate, 19.8 wt.% flour extrudate from the seeds of gymnosperms and 28 wt.% ice water. Quantitative ratios of initial components of ham are selected.

EFFECT: increased nutritional value of the product, improved structural and mechanical properties.

1 cl, 6 tbl