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

FIELD: food industry.

SUBSTANCE: method for preparation of meat soufflé, including preparation of mince from ostrich meat with addition of quail eggs, green parsley, broth obtained after cooking ostrich meat, sauce from cream and rice flour, taken in ratio of 1:1, vegetable components and salt, wherein using the vegetable components having radioprotective properties in the form of chlorella and holy thistle meal, filling the mould with mince and subjected to heat treatment, with the following ratio of initial components, wt.%: ostrich 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 ensures preparation of meat soufflé for alimentation of people under conditions of radioactive and chemical contamination, as well as servicemen serving under conditions of radiation exposure or dealing with poisonous chemical substances and heavy metals.

1 cl, 2 tbl, 2 ex