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

FIELD: food industry.

SUBSTANCE: proposed is a method for producing meat soufflé, involving preparation of quail meat mince with addition of quail eggs, parsley greens, broth obtained after boiling quail meat, cream and rice flour sauce, taken in ratio 1:1, vegetable components and salt, plant components with radioprotective properties, chlorella and holy thistle extraction cake are used, which are filled with mincemeat and subjected to heat treatment, with the following ratio of initial components, wt.%: quail 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 enables to obtain a product for alimentation of people exposed to radioactive and chemical contamination, as well as military personnel serving in conditions of exposure to radiation or dealing with toxic chemicals and heavy metals.

1 cl, 2 tbl, 2 ex