| 摘要 |
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry during meat products production. The method envisages meat raw materials milling, food fibres preparation including moistening and fermentative cellulose activity treatment, introduction of components as per the recipe for meat mince formulation, stirring and final thermal treatment. The food fibres are represented by wheat cellulose hydrated at a ratio of 1:5. Fermentative treatment is performed at room temperature with 0.1% solution of Celloviridin G20Kh enzyme during 20 minutes and acoustic treatment during the initial 5 minutes from fermentation commencement at 200 Hz frequency, exposure intensity being 72-75 dB, with further inactivation of the enzyme at 100°C during 5-10 minutes. Xanthan gum at a ratio of (gum: water) equal to 1:15 is additionally introduced.EFFECT: method ensures improvement of quality of manufactured meat products with stable properties as well as such products enrichment with target physiologically active components.4 ex |
