MEAT SOUFFLÉ PRODUCTION METHOD Russian patent published in 2025 - IPC A23L13/40 A23L13/50 A23L13/60 A23L33/10 

FIELD: food industry.

SUBSTANCE: proposed is a method for production of meat souffle, including preparation of turkey meat mince with addition of quail eggs, parsley greens, broth obtained after turkey meat cooking, sauce of cream and rice flour, taken at ratio of 1:1, vegetable components and salt, wherein using vegetable components having radioprotective properties, in the form of chlorella and holy thistle meal, mould is filled with mince and heat treated at the following ratio of initial components, wt.%: turkey meat 50.0–53.0; quail egg 13.0–14.0; sauce 21.0–22.0; chlorella 1.5–2.0; holy thistle extraction cake 0.5–1.0; parsley greens 1.8–2.0; salt 1.8–2.0; broth is the rest.

EFFECT: invention provides production of meat soufflé for nutrition of people under conditions of radioactive and chemical contamination, as well as military personnel serving in conditions of radiation or dealing with toxic chemicals and heavy metals.

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