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. The composition of chopped semi-finished products contains meat of broiler chickens as meat raw materials, also contains chicken eggs, fresh chopped onion, potato starch, ground black pepper, ground allspice, protein-fat emulsion, ice water and table salt. 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, reduced losses during heat treatment.

1 cl, 6 tbl