METHOD OF PRODUCING FROZEN CHOPPED CUTLETS Russian patent published in 2023 - IPC A23L13/40 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to the meat industry and concerns the production of meat cutlets. The following has been proposed: a method of production of frozen chopped cutlets, which involves grinding pork and poultry meat — broiler chickens or turkey into minced meat, adding ground black pepper, table salt, drinking water, an egg product in the form of a chicken egg and prepared components from onions, carrots, wheat fiber or rice or buckwheat flour, further mixing in a mince mixer until smooth, molding, breading the finished products in breadcrumbs and freezing in quick-freezers to obtain the target product, while the preparation of the products consists in pouring wheat fiber or rice or buckwheat flour drinking water with a temperature of 4–6°C at a ratio of wheat fiber: water 1:1.1–1.14, or rice flour: water 1:1.7, or buckwheat flour: water 1:1.8 for 20 minutes for swelling, and onions and carrots are chopped in a meat grinder, and then combined with all the components, with the components taken in the following quantitative ratio, wt.%: 23.5–23.8 of minced pork; 38.5–40.0 of minced poultry — either broiler chickens or turkey; 5.5–6.0 of fiber wheat or rice or buckwheat flour; 2.0–2.2 of onions; 4.3–5.1 of carrots; 0.6–1.2 of chicken egg; 0.3–0.5 of ground black pepper; 0.8–1.0 of table salt; 4.6–4.8 of breadcrumbs; the rest is drinking water.

EFFECT: method allows to expand the range of meat cutlets, improve nutritional properties without a pronounced change in the organoleptic properties of the meat product, the resulting meat cutlets will be enriched with additional nutrients contained in fiber, flour and vegetables, while ensuring a reduction in the duration of the technological process, increasing the nutritional and biological value of the target product and giving it functional properties.

1 cl, 1 tbl, 3 ex