| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages milling meat raw material of any shape, with weight equal to 100?150 g, with raw tallow and raw onions and meat mince formulation with introduction of vegetal raw material represented by preliminarily prepared oat flakes. Preliminary preparation is performed by way of hydration with cold water at the ratio of oat flakes to water equal to 1:1.5 respectively during 20-30 minutes. Then one introduces the recipe components, performs stirring, portioning, moulding and thermal treatment to produce the ready product.EFFECT: meat product enrichment with biologically active substances, increase of products fat- and water-retention capacity which promotes reduction of weight loss during thermal treatment.3 tbl, 3 ex |
