BRAWN PRODUCTION METHOD Russian patent published in 2025 - IPC A23L13/60 A23L13/20 

FIELD: meat processing industry.

SUBSTANCE: invention relates to meat processing industry, namely to brawn production. Brawn production method envisages usage of chilled or frozen rabbit carcasses and offal: liver, heads, paws, ears, tails. Liver is freed from large blood vessels, residual adipose tissue, lymph nodes, bile ducts, washed in cold running water, blanched in boiling water for 3-5 minutes, cooled to a temperature not higher than 12 °C. Rabbit carcasses and offal are washed in running water. Then rabbit carcasses are cut into parts and cooked together with by-products at temperature of 93±3 °C for 3-4 hours with addition of bay leaf. After cooking is cooled to temperature not higher than 12 °C and separated from bones and coarse cartilages to obtain meat raw material. Obtained strained broth is mixed with gelatine. Then meat raw material and liver are milled, mixed with addition of broth, culinary food salt and ground black pepper. Then the obtained mince is loosely stuffed into a natural intestinal shell and cooked at temperature of 85±5 °C for 2.5-4 hours depending on diameter of loaves. Then it is cooled to temperature in the centre of loaf of 0-6 °C and sent for storage. Brawn is prepared at the following weight ratio of recipe ingredients, kg: rabbit carcasses – 40.0; rabbit liver – 10.0; rabbit head – 10.0; rabbit paws – 10.0; rabbit ears – 20.0; rabbit tails – 10.0; broth – 25.0; culinary food salt – 2.5; ground black pepper – 0.1; bay leaf – 0.1; gelatine – 5.0.

EFFECT: invention allows to enhance the quality of the manufactured product and improve organoleptic properties, expand the range of products, efficiently use food resources by using low-value rabbit by-products.

1 cl, 2 ex