PATE PRODUCTION METHOD Russian patent published in 2024 - IPC A23L13/20 A23L13/40 A23L13/60 A23L33/10 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and can be used for preparation of meat products with filler. Disclosed is a method for making pate, including preliminary preparation of recipe components, blanching and milling of meat raw materials, preparation of meat mass with addition of vegetal components, food additives, further chopping of the mixture of all recipe components for 8–10 minutes at temperature of 17–24°C until formation of homogeneous mass, packing, sealing, pasteurisation and cooling of the product first to 20°C, and then when placed in a refrigerating chamber to 0–5°C, wherein the recipe components used are taken at the following initial ratio, wt.%: blanched pork 60; pork heart 8; pork liver 6; wheat offal 3.6; soya oil 2; rapeseed oil 1; dry chicken protein 3.1; browned onions 3.1; coriander 0.11; powdered brasilian nut 0.5; lecithin 1.6; pectin 1.6; badger fat heated to 42°C 3; calcium lactate 0.7; eggshell powder 0.5; food prophylactic salt with low content of sodium 0.9; broth is the rest.

EFFECT: invention enables to obtain a product with a balanced composition and useful properties having a beneficial effect on the body of a person suffering from tuberculosis.

1 cl, 2 tbl, 2 ex