FUNCTIONAL FOOD MEAT PRODUCT PRODUCTION METHOD Russian patent published in 2024 - IPC A22C11/00 A23L13/40 A23L13/50 A23L13/60 A23L33/10 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used in production of cooked sausages. Proposed is a functional nutrition meat product, which is made from poultry meat – chicken, pork, collagen-containing raw materials, pork fat, protein decoction of chickpeas, gram and lentil flour, sodium nitrite, ascorbic acid, cardamom, zinc lactate, vitamin B12, cold water, with the following ratio of components, wt.%: pork 9; poultry (chicken) meat 38.7; collagen-containing raw material 22.5; pork fat 9; protein decoction of chickpea 4.5; gram flour 2.25; lentil flour 2.25; table salt 1.66; sodium nitrite 0.063; cardamom 0.029955; ascorbic acid 0.045; vitamin B12 0.000015; zinc lactate 0.000030; cold water 10.002. Disclosed is a method for the production of said functional nutrition meat product, in which pork, chicken meat, collagen-containing raw materials, pork fat are minced through a grid with holes with diameter of 4 mm, curing mixture of sodium nitrite and table salt is introduced into milled meat raw material with temperature of 4–6 °C and mixed in mixers for 3–4 minutes, held in special containers at temperature in range from 0 to 4°C for 6–24 hours for maturation, at the first stage of chopping, a mixture of lentil and chickpea flour is added to the meat raw material at ratio of 1:1, the mince mass is stirred for 4–6 minutes with addition of cold water at temperature of 0.5–2 °C, cardamom is added at the second stage of chopping, zinc lactate and vitamin B12 are dissolved in the protein decoction of chickpea and the solution is added to the mince mass, stirred for 3 minutes, ascorbic acid diluted in water is added and stirred in cutter for 2–3 minutes at mince temperature not exceeding 12 °C, casing is filled, loaves are tied, sediment is carried out for 2–3 hours at temperature not higher than 12 °C to casing drying, heat treatment is carried out at temperature of 75 to 85 °C and air humidity of 50–80% to temperature of 69–71 °C in the centre of the loaf and reddening of the surface, cooled by spraying with tap water with temperature not higher than 15°C or in cooling chambers with temperature from 0 to 8 °C and relative air humidity 95% until temperature in the centre of the loaf is not higher than 8 °C for 3–15 minutes, cooled in a refrigerating chamber for 12 hours at temperature of 4 °C for further maturation.

EFFECT: invention provides an increase in the nutritive and biological value of the product due to enrichment with vegetable protein, zinc lactate and vitamin B12, reduce the cost of the ready product by replacing expensive meat raw material with chicken meat.

2 cl, 2 tbl