METHOD FOR MANUFACTURING FUNCTIONAL MEAT CHIPS Russian patent published in 2023 - IPC A23L13/40 A23L13/60 A23L33/21 

FIELD: food industry; catering industry.

SUBSTANCE: used for the production of meat chips, which are a source of dietary fiber. A method for producing functional meat chips is proposed, which includes preparing minced meat and vegetable ingredients, such as wheat or potato dietary fiber, forming the minced meat, freezing, slicing, combined step-by-step drying, cooling and packaging, while first hydrating the dietary fiber in water, namely for wheat dietary fiber - in a ratio of 1:5, and for potato dietary fiber - in a ratio of 1:8, lasting 5-10 minutes, then combine the minced meat using beef cutlet meat, swollen potato dietary fiber, table salt, ground black pepper, ground chili pepper, ground smoked paprika, or chicken fillet, swollen wheat dietary fiber, table salt, ground black pepper, ground chili pepper, or turkey fillet, swollen potato dietary fiber, table salt, ground black pepper, ground chili pepper, after which they are thoroughly mixed, then the minced meat is shaped into a briquette - from rectangular to oval, with side sizes of 70×120 mm, then the resulting semi-finished product is frozen to minus 17°C, and then the frozen semi-finished product is cut on a slicer at a temperature not higher than minus 6°C into slices 3 mm thick, after cutting, heat treatment is carried out, the first stage of which is drying the semi-finished product in an electric dryer at a temperature of 70°C for 2 hours, and the second stage is additional heat treatment in a convection steamer, in the convection mode at a temperature of 100°C for 60 seconds, then the resulting dried product is cooled to temperatures from 20 to 25°C, quality controlled and packaged. In this case, the following initial components are used for the production of meat chips: a) beef cutlet meat - 77-78 wt.%; dietary fiber KF200 potato - 2-3 wt.%; drinking water - 16.7-19.2 wt.%; edible salt - 0.8-1 wt.%; ground black pepper - 0.4-0.5 wt.%; ground chili pepper - 0.4-0.5 wt.%; ground smoked paprika - 0.2-0.3 wt.%, or b) chicken fillet - 79-80 wt.%; dietary fiber WF600 wheat - 3-4 wt.%; drinking water - 15-20 wt.%; edible salt - 0.7-0.8 wt.%; ground black pepper - 0.3-0.4 wt.%; ground chili pepper - 0.3-0.4 wt.%, or c) turkey fillet - 2688 g; dietary fiber KF200 potato - 134 g; drinking water - 1070 g; edible salt - 27 g; ground black pepper - 11 g; ground chili pepper - 11 g.

EFFECT: acceleration of the process of preparation of meat products, enrichment with dietary fibers, improvement of quality, digestibility, improvement of taste and organoleptic properties of the product.

2 cl, 3 tbl, 3 ex