Fecha de publicación: 07/10/2022 Fuente: WIPO Meat FIELD: meat industry.
SUBSTANCE: method for the production of meat granules for semi-smoked sausages provides purification, washing, and thin grinding of subproducts, preparation of an emulsion based on a multifunctional “KF Stabipro FET” mixture and ice water, introduction of subproduct paste, mixing to homogenous mass, solidification of the mixture at a temperature of 2-5°C for 10-12 h, grinding on a spinning top with a lattice diameter of 2-3 mm. For the preparation of meat granules as subproducts, diaphragm, lungs, and rumen are used in the presence of ice water with addition of a dry extract of lingonberry pomace to obtain subproduct paste, at the following ratio of components, wt.%: subproduct paste enriched with the dry extract of lingonberry pomace 38; multifunctional “KF Stabipro FET” mixture 4; ice water 58. At the same time, subproduct paste is made of following ingredients, kg: diaphragm 36, lungs 26, rumen 26, ice water 9, dry extract of lingonberry pomace 3.
EFFECT: invention allows for an increase in preservation and bioavailability of biologically active substances with antioxidant characteristics, as well as the rational use of animal protein-containing raw materials, and an increase in a shelf life of final products.
1 cl, 3 dwg, 9 tbl, 3 ex