METHOD FOR MAKING FUNCTIONAL CHOP CUTLETS ENRICHED IN MICRONUTRIENTS Russian patent published in 2023 - IPC A23L13/40 A23L13/60 

FIELD: meat industry.

SUBSTANCE: invention relates to the production of meat cutlets and can be used in the production of functional chopped cutlets for diet food. A method is proposed for obtaining frozen functional chopped semi-finished products in the form of cutlets, which involves grinding beef meat until a homogeneous mass of ground beef is obtained, while preliminarily dry sifted flour is poured with drinking water at a temperature of 4-6°C and left to swell for 20 minutes, after which the swollen flour is combined with chopped beef meat, a chicken egg, using table salt, ground black pepper, the mass is mixed in a meat mixer for 1 minute, semi-finished products are formed from the resulting minced mass, which are breaded in breadcrumbs and sent for freezing to a quick freezer to obtain the target product, and whole grain flour is used – oatmeal, or rice, or corn, whereas the components are taken at the following initial quantitative ratio, wt.%: minced beef 69.1-69.9; flour 12.1-12.9; chicken egg 4.0-4.7; ground black pepper 0.3-0.5; edible salt 0.8-1.0; breadcrumbs 6.0-6.5; drinking the rest is water.

EFFECT: invention allows expanding the range of meat cutlets, improving nutritional properties without a pronounced change in the organoleptic properties of the meat product, enriching it with additional nutrients, as well as reducing the duration of the process, increasing nutritional, biological value and imparting functional properties to the product.

1 cl, 1 tbl, 3 ex