Delicatessen meat product manufacture method

FIELD: food industry.

SUBSTANCE: method involves salting of preliminarily milled meat raw materials (i.e. 1st grade beef and chicken breast fillet) in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Salting is performed with a curing mixture during certain time in the presence of Protepsin enzyme preparation with addition of starter cultures (Fermactiv M-082 (Staphylococcus carnosus M III DSM-No1952) for 1st grade beef and Fermactiv RP-093 (Staphylococcus carnosus M17 DSM-No1953) for chicken breast fillet) taken at a specified quantity. Thermal treatment is performed in two stages: the first stage is performed at a temperature of 40°C during 3 hours for 1st grade beef and during 2 hours for chicken breast fillet, the second one - at a temperature of 70°C during 30 minutes.

EFFECT: expansion of the range of meat products including snack products with high organoleptic indices and production technology reduction.

2 cl, 4 tbl, 8 ex

 

The invention relates to the meat industry, namely the production of delicatessen meat products.

A method of producing a delicate product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling (EN 2447702, IPC A23L 1/317, Appl. 16.06.2010. publ. 20.04.2012). As raw meat take beef 2 varieties, the Ambassador exercise curing the mixture for 24 h in the presence of the enzyme preparation - hepatopancreas red king crab in the number 0,009% of the weight of raw meat with the addition of starter cultures Lactobacillus curvatus and Staphylococcus carnosus in the amount of 0.03 g per 1 kg of raw meat. The heat treatment is carried out by drying at 40°C for 8 h and then cooled for 10 minutes

There is also known a method of manufacturing a delicate product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling (ibid.). As raw meat in another embodiment of the method take beef grades 1, the Ambassador exercise curing the mixture for 15 h in the presence of the enzyme preparation - hepatopancreas crab in number to 0.007% by mass of raw meat with the addition of a hundred is starting cultures of Lactobacillus curvatus and Staphylococcus camosus in the amount of 0.03 g per 1 kg of raw meat. The heat treatment is carried out by drying at 40°C for 6 h and then cooled for 10 minutes

Known methods provide a product having a high protein value with the specified functional and technological properties, long life. However, these methods are limited in the choice of raw materials, as involve the use beef 1 or 2 varieties, which reduces the range of meat products.

The basis of the offer of the invention is consisting in expanding the range of meat products, as well as skakovyh products, by obtaining a new product with high organoleptic characteristics, and to reduce the production technology.

The task is solved in that in the method of production of delicatessen meat product, including Ambassador shredded raw meat - beef 1 varieties in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, according to the invention the raw material before grinding pre-frozen at -20°C until the temperature in the interior of the muscles -1°C, grinding is carried out in the form of cutting raw material along the line of the fibers of a thickness of 3±0.5 mm, the Ambassador is carried out in the presence of the enzyme preparation Protasis, taken in an amount 0,008% by mass, me is the main raw material, adding as starter cultures Formactive M-082 (Staphylococcus M III DSM-No. 1952) in an amount of 0.03% by mass of raw meat, for 3 hours at a temperature of +15°C, and heat treatment is carried out in two stages, first at a temperature of 40°C for 3 h, the second at 70°C for 30 minutes.

The task is solved in that in the method of production of delicatessen meat product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, according to the invention as raw meat take chicken breast fillets, raw materials before grinding pre-frozen at -20°C until the temperature in the interior of the muscles -1°C, grinding is carried out in the form of cutting raw material along the line of the fibers of a thickness of 3±0.5 mm, the Ambassador is carried out in the presence of the enzyme preparation Protasis, taken in an amount of 0.005% by mass of raw meat added as starter cultures Formactive RP-093 (Staphylococcus carnosus M17 DSM-No. 1953) in an amount of 0.025% by weight of raw meat for 3 hours at a temperature of +15°C, and heat treatment is carried out in two stages: first at 40°C for 2 h, the second at 70°C for 30 minutes.

The developed technology using the specified enzyme preparation of Protasis with the addition of starter cultures allows you to adjust the interrelated development of colloid-chemical, biochemical and enzymatic-bi is logical processes, to intensify the base of them, to regulate the quality indicators of the finished product. Hydrolytic processes when exposed to these enzyme preparations can proceed much faster and to have a high selective biomodification.

It is known that the acquisition of the specific properties of meat in different technological processes (maturation, the Ambassador), such as better taste, aroma, texture and stabilization of color largely depends on the action of enzymes contained therein. However, the muscles of farm animals are characterized by low concentration of intracellular enzymes. In addition, some muscles have a high content of connective tissue, which causes stiffness and slow maturation of the meat. Therefore, in the manufacture of meat products to accelerate the processes of maturation and increased tenderness of the finished product requires the use of enzyme preparations. Processing meat proteolytic enzymes will allow you to use portions of meat with high rigidity.

The applicant found that for new delicatessen meat products from meat you can use promising enzyme preparation of Protasis, especially in combination with starter cultures helps speed up the process sotre the project for meat, reduces the stability of the connective tissue, allowing the tenderness of the product, harmless to humans, as is the product of animal origin (journal of the Meat industry, 2006, No. 9, p.35-37).

The introduction of enzyme preparation and starter cultures on the stage of the Ambassador of the following values, namely beef grades 1 - 0,008%, and for chicken breast fillets - of 0.005%, will not allow to obtain a product with the given technological and organoleptic characteristics. The increased introduction of enzyme preparation and the preparation of starter cultures will lead to a slight improvement in performance (compared to the optimal percentage thereof) and the increase in the cost of finished products.

The process parameters selected by the applicant of the experiment, as they directly depend on the type of raw meat and slicing

The method is as follows.

Raw meat frozen at -20°C until a temperature in the thickness of the muscles -1°C, followed by a cut on the slicer, the thickness of the slice is not more than 3 mm, the weight of the piece 13-15, Further carry out the Ambassador in the presence of the enzyme preparation and the preparation of starter cultures, and then conducting heat treatment in two stages and cooling.

The invention is illustrated by examples of specific performance.

Raw meat - beef 1st grade.

When is EP 1. Beef grades 1 frozen at -20°C until a temperature in the thickness of the muscles -1°C, followed by a cut on the slicer thick piece of no more than 3 mm, the weight of the piece 13-15, followed by the Ambassador for 3 hours at a temperature of 15°C curing mixture (table 1) in the presence of drug Protasis in the number 0,008% by weight of raw meat with the addition of the preparation of starter cultures Formactive M-082 (Staphylococcus M III DSM-No. 1952) in an amount of 0.03% by mass of raw meat. The heat treatment is carried out in two stages, first at a temperature of 40°C for 3 hours and the second at 70°C for 30 minutes.

The result is a product with a moisture content of not more than 55% and high organoleptic characteristics. The residual moisture content is the main parameter that speaks about quality carrying out heat treatment (table 1).

Table 1
The curing composition of the mixture per 100 kg of raw meat (raw beef 1 varieties)
NameWeight, g
Salt3800
Ground black pepper140
Red pepper powder110
Basil110

Example 2. The method is carried out analogously to example 1, but the difference is the amount of enzyme preparation and the preparation of starter cultures taken less 0,006% and 0.025%, respectively.

Example 3. The method is carried out analogously to example 1, the difference is the amount of enzyme preparation and the preparation of starter cultures taken more than 0.01% and 0.035%, respectively.

Example 4. The method is carried out when the Ambassador without the addition of enzyme preparation and starter cultures.

The results of examples 1-4 are presented in table 2 (raw - beef 1st grade).

Table 2
Name of indicatorThe quantity of enzyme preparation/initial cultures
0,008%/0,03%0,006%/0.025%of range0,01%/0,035%No
Example 1Example 2Example 3Example 4
The taste, the average BA is l to 4.984,894,994,81
The smell, the average score4,994,815,004,78
The color, the average score5,00to 4.985,00to 4.98
The consistency, the average score5,004,885,004,84
The moisture content, %53,2458,6752,3161,18

To ensure statistical validity of the results of the organoleptic analysis of the number of independent participants tasting, uninformed about Kodak samples was 77 people. The evaluation was conducted on a 5-point scale.

Raw meat - chicken breast fillets.

Example 5. Chicken breast fillets frozen at -20°C until a temperature in the thickness of the mouse -1°C, followed by a cut on the slicer, the thickness of the slice is not more than 3 mm, the weight of the piece 13-15, Ambassador extraordinary and Plenipotentiary carry out the settlement of Nochnoi mixture (table 3) for 3 hours, in the presence of the enzyme preparation Protasis in the amount of 0.005% by mass of raw meat with the addition of the preparation of starter cultures Formactive RP-093 (Staphylococcus carnosus M17 DSM-No. 1953) in an amount of 0.025% by weight of raw meat. The heat treatment is carried out in two stages: first at 40°C for 2 h, the second at 70°C for 30 minutes.

The result is a product with a moisture content of not more than 58% and high organoleptic characteristics. The residual moisture content is the main parameter that speaks about quality carrying out heat treatment.

Table 3
The curing composition of the mixture per 100 kg of raw meat (raw chicken breast fillets)
NameWeight, g
Salt3100
Ground black pepper110
Red pepper powder130
Coriander110

Example 6. The method is carried out analogously to example 5, the difference is the amount of enzyme preparation and the preparation of starter cultures taken less is of 0.004% and 0.02%, respectively.

Example 7. The method is carried out analogously to example 5, the difference is the amount of enzyme preparation and the preparation of starter cultures taken more than 0.06% and 0.03%, respectively.

Example 8. The method is carried out when the Ambassador without the addition of enzyme preparation and starter cultures.

The results of examples 5-8 are shown in table 4 (raw chicken breast fillets).

Table 4
Name of indicatorThe quantity of enzyme preparation/initial cultures
0,005%/0.025%of range0,004%/0,02%0,006%/0,03%No
Example 5Example 6Example 7Example 8
The taste, the average score4,994,85to 4.984,79
The smell, the average scoreto 4.98a 4.834,994,81
The color, the average score5,00equal to 4.975,004,86
The consistency, the average score4,994,965,004,84
The moisture content, %56,4459,9154,0164,08

Thus, the use of the proposed method of production of delicatessen meat product extends the range of meat products, as well as skakovyh products, by obtaining a new product with high organoleptic characteristics. Furthermore, the method allows to reduce the manufacturing process.

1. Method for the production of delicatessen meat product, including Ambassador shredded raw meat - beef 1 varieties in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, characterized in that the raw material before grinding pre-frozen at -20°C until the temperature in the interior of the muscles -1°C, grinding is carried out in the form of cutting raw material along the line of the fibers of a thickness of 3±0.5 mm, Ambassador exercise is in the presence of the enzyme preparation Protasis, taken in quantity 0,008% by weight of raw meat with the addition of the preparation of starter cultures Formactive M-082 (Staphylococcus carnosus M III DSM-No. 1952) in an amount of 0.03% by mass of raw meat for 3 hours at a temperature of 15°C, and heat treatment is carried out in two stages, first at a temperature of 40°C for 3 h, the second at 70°C for 30 minutes.

2. Method for the production of delicatessen meat product, including Ambassador shredded raw meat in the presence of enzyme preparation and starter cultures with subsequent heat treatment and cooling, characterized in that the quality of raw meat take chicken breast fillets, raw materials before grinding pre-frozen at -20°C until the temperature in the interior of the muscles -1°C, grinding is carried out in the form of cutting raw material along the line of the fibers of a thickness of 3±0.5 mm, the Ambassador is carried out in the presence of the enzyme preparation Protasis, taken in an amount of 0.005% by mass of raw meat with the addition of the preparation of starter cultures Formactive RP-093 (Staphylococcus carnosus M17 DSM-No. 1953) in an amount of 0.025% by weight of raw meat for 3 hours at a temperature of 15°C, and heat treatment is carried out in two stages, first at a temperature of 40°C for 2 h, the second at 70°C for 30 minutes.



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, fresh white cabbages chopping and freezing, white vegetables cutting and blanching, the components mixing with preserved green peas to produce garnish, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with milk, bone broth and salt to produce a sauce, chicken meat cutting, chicken meat, garnish and sauce packing, sealing and sterilisation.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to methods for manufacture of meat products, essentially - sausages and moulded products as well as semi-products of chopped meat with food additives. The complex food additive consists of two separately packed parts. The additive part, intended for moulding optimal structural-and-mechanic characteristics of meat mince of raw materials with great variability of chemical composition and pH indices values, is introduced after placement of the main low-fat raw material and part of water/ice. The additive part, intended for moulding taste-and-flavour properties of meat products, is introduced after placement of the fat raw material and the remaining water/ice. pH index with normal value 5.4-6.2 and minimal variability of meat mince chemical composition is taken as the criterion.

EFFECT: method ensures guaranteed quality of the ready products by way of separate control of technologic characteristics of mince containing unstable quality meat raw material with great variability of chemical composition.

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of a delicatessen product of raw-dried fillet. The raw meat material is represented by goat meat. The method envisages raw material recovery, salting, maintenance in marinade including various components, thermal treatment, cooling until the temperature inside the product is equal to 8°C. The marinade includes honey in an amount of 3 kg per 100 kg of the raw meat material. Additionally the marinade includes parsley in an amount of 2 kg per 100 kg of the raw meat material.

EFFECT: method ensures production of a product having preventive properties due to reduced fat content and containing biologically active substances.

2 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry for production of small-piece meat semi-products, preferably - shashlik. The method involves carcass deboning, meat trimming, sorting, injection with brine. The brine for injection contains the following ingredients (kg/100 kg of the initial meat raw material): industrially produced mixture for meat semi-products syringing - 0.75-0.85, culinary edible salt - 0.35-0.40, "Tingol-2" cucumaria extract - 0.50-1.00, water - 38.50-40.00. After syringing the meat raw material is massaged, maintained for ageing during 12-24 hours and milled. The milled raw material is mixed with taste-and-flavour food additives and maintained during 4-8 hours at a temperature of 0-4°C.

EFFECT: method ensures extension of storage life of the produced small-piece meat semi-products with simultaneous enhancement of their biological value and organoleptic indices improvement.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used for semi-products production. The semi-product contains pork neck, water, an injection mixture, salt, spices or marinade and vegetable oil and Fucolam-S biologically active product.

EFFECT: invention allows to increase the product storage life and improve its biological value.

5 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to delicatessen meat products production. The method involves salting (at a low temperature) of preliminarily milled meat raw material in the presence of an enzyme preparation and starter cultures with subsequent thermal treatment and cooling. Sort 2 or 1 beef salting is performed with a curing mixture during a preset period of time in the presence of an enzyme preparation - hepatopancreas of king crab with addition of Lactobacillus curvatus and Staphylococcus carnosus starter cultures in a specified quantity. Thermal treatment is performed by way of drying Sort 2 or Sort 1beef at a temperature of 40°C during 8 and 6 hours accordingly. Cooling is performed during 10 minutes.

EFFECT: invention ensures production of a product with high protein value with preset functional and technological properties, extended storage life combined with simplified technology of its production.

2 cl, 2 tbl, 8 ex

FIELD: food industry.

SUBSTANCE: invention is aimed at using in meat industry. The injector for infusion of a liquid food filler such as brine into raw meat pieces contains a device for delivery of filler into multiple vertically positioned needs for meat salting by way of syringing. This device contains a liquid pump having a cylinder and a piston contained inside it and positioned so that to enable sliding and reciprocal motion. The said device additionally has delivery and suction valves. The former are installed at each end of the cylinder upper side while the latter are installed at each end of the cylinder lower side. The delivery valves are intended for supply and delivery of filler into the needles. The suction valves are intended for filling the liquid cylinder inner part with filler. Each valve is a check one. For delivery of raw meat pieces under the needles a conveyor is used.

EFFECT: invention ensures improved quality of syringing due to uniform distribution of liquid food filler within meat pieces, more precise control of the injected filler quantity and reduction of the amount of air bubbles injected into meat.

6 cl, 7 dwg

FIELD: food industry.

SUBSTANCE: inventions are intended for usage in meat industry. The brine for production of a treated meat product containing soya protein and no egg albumen additionally contains transglutaminase and carrageenan. The method for production of a treated meat product envisages a stage of the brain addition to meat material.

EFFECT: invention ensures production of a product with desirable cutability and able to render the cut surface glossy and smooth.

2 cl, 2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to methods for production of foods by means of pumping and may be used to increase shelf lives of products in meat, fish and other sectors of food industry. Freezing is carried out with preliminary pumping of food with pectin-lecithin injected gel in amount of 10-30% of raw materials mass. Gel represents a mixture of concentrated gel, antioxidants and preservatives, concentrated taste enhancer, solution of dry bovine and/or porcine plasm.

EFFECT: invention provides for production of digestible, high-quality food product with undisturbed structure of tissues, at the same time content of hydrocarbons does not increase in finished product.

1 ex

FIELD: food production technology.

SUBSTANCE: method provides slaughter, deboning, meat trimming, sorting, cutting meat cross-the-gram to 30-40 gram pieces, thereafter mixing with addition of components required for conservation and packing. After slaughter the meat is quickly cooled down during 13-16 hours till the temperature 0-4°C and kept at this temperature within 2 days. Mixing of grinded meat with addition of components required for conservation goes on simultaneously with massing during 10-15 minutes. Packing is performed into plastic buckets with tight caps, thereafter the meat is conserved by marinating during 12-14 hours at the temperature from +2°C to +4°C.

EFFECT: simplification and decrease of duration of technological cycle, improvement of quality, increase of organoleptical and nutritious properties of meat semi-finished products.

2 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, bulb onions and paprika cutting and blanching, lettuce and parsley greens cutting and freezing, turkey meat cutting, ground pumpkin seeds extraction cake pouring with drinking water at a weight ratio equal to nearly 1:5 and maintenance for swelling, the listed components mixing with acetic acid and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes cutting and blanching, carrots blanching and cutting, lettuce and greens cutting and freezing, brined cucumbers and ham cutting, fresh green peas freezing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: method involves apples and celeriac cutting and blanching, carrots blanching and cutting, fresh white cabbages chopping and freezing, fresh green peas freezing, horseradishes grating, chicken meat cutting, the listed components mixing with acetic acid, sugar and salt, the produced and sour cream packing, sealing and sterilisation. In the mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling while the components are used at the following expenditure ratio.

EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of dough semi-products with filling, in particular, various modification pelmeni and products similar to them in terms of purpose, contents and production technology. The proposed method for production of dough goods with filling envisages dough kneading, maintenance, production of dressings, spices and the filling proper with its milling and goods moulding; after moulding each portion of piece goods is placed into a sealed thermal bag; dressings and spices are placed in separate small bags which are introduced into the same thermal bag; before direct consumption the goods are prepared by way of mixing the contents of the opened thermal bag and the small bags with boiling drinking water conditioned up to 99.4…100.5°C during 1…3 minutes; the individual weight of each piece of goods is assumed within the range of 0.1…1.6 g; before milling the filling is thermally treated, after milling - steamed, maintained in oil; moisture is removed from the filling by way of dry air blowing; before moulding one performs individual perforation of goods by means of one-, two- or three-time piercing of their upper part with a steal needle with a diameter equal to 0.15…0.5 mm chosen depending on the goods size.

EFFECT: achievement of storage versatility, simplicity and reliability, cost efficiency and fast effectiveness of manufacture of the goods including their size minimisation.

4 cl

FIELD: food industry.

SUBSTANCE: method involves cutting and frying in vegetable oil of chicken fillet, blanching and cutting carrots, cutting and freezing lettuce and green onions, cooking till 150% increase red beans, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, the produced mixture and sour cream, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components, cutting and frying meat in melted butter, cutting and sauteing in melted butter bulb onions, carrots, paprika and aubergines, potatoes cutting and blanching and radish, chopping and freezing fresh white cabbages, cutting celery greens, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with tomato paste, salt and black hot pepper, blanching pasta, packing of pasta, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: method involves beef cutting and frying in vegetable oil, potatoes and cucumbers cutting and blanching, lettuce cutting and freezing, pouring with drinking water and maintenance for swelling ground pumpkin seeds extraction cake, the listed components with salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: one describes a method for production of preserved product "Chopped rabbit cutlets with garnish and white sauce with vegetables" envisaging preparation of recipe components, wheat bread soaking in milk and chopping, rabbit meat and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, white vegetables and bulb onions, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans and greens with flour, the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation, remarkable follows: uses ground pumpkin seeds extraction cake, before mixing, with bone broth and maintained for swelling while the components are used at the following expenditure ratio, weight parts: rabbit 411.1-440.5, raw tallow 11.1, melted butter 21.1, carrots 9.8-10, white vegetables 9.9-10, bulb onions 10.7-10.9; rutabaga 5.2, green peas 454.2; French beans 4.6, greens -17.4, wheat bread 75, wheat crumbs - 27.8, pumpkin seeds extraction cake 26.9, milk 108.3, salt - 12, citric acid 0.07, black hot pepper 0.15, laurel leaf 0.08, bone broth till the target product 1000.

EFFECT: reduction of manufactured target product adhesion to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to a method for preparation of preserves "Chopped chicken cutlets with garnish and red main sauce" envisaging recipe components, wheat bread soaking in milk and chopping, chopping chicken flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, parsley roots and bulb onions, French beans and greens cutting and freezing, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, parsley roots, bulb onions, French beans, greens and pumpkin seeds extraction cake with tomato paste, sugar, the remaining salt, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food industry.

SUBSTANCE: invention relates to a method for production of product "Chopped partridge cutlets with garnish and white sauce with vegetables" envisaging recipe components, wheat bread soaking in milk and chopping, chopping partridge flesh and raw tallow chopping, the listed components mixing with part of salt and part of black hot pepper to produce mince, its moulding, mealing in wheat crumbs and frying in melted butter to produce cutlets, cutting, sauteing in melted butter and straining carrots, white vegetables and bulb onions, rutabaga cutting and blanching, French beans and greens cutting and freezing, fresh green peas, pouring with bone broth and maintenance for swelling ground pumpkin seeds extraction cake, mixing carrots, white vegetables, bulb onions, rutabaga, green peas, French beans, greens and pumpkin seeds extraction cake with the remaining salt, citric acid, the remaining black hot pepper and laurel leaf, the cutlets, obtained mixture and bone broth, sealing and sterilisation.

EFFECT: method allows to reduce adhesion manufactured target product to container walls.

FIELD: food-processing industry, in particular, production of canned meat food.

SUBSTANCE: method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

EFFECT: provision for enrichment of canned meat food with flavoring compounds imparting more harmonizing aroma and taste to ready product.

2 cl, 3 ex

Up!