METHOD FOR HYDRATING A GROUND, PROTEIN-CONTAINING BIOMASS AND FOOD PRODUCT OR SEMI-FINISHED PRODUCT PRODUCED THEREFROM

摘要

The invention relates to methods for producing food products and semi-finished products from minced meat, poultry, seafood, fish, or ground, protein-containing plant biomass, as well as from mixtures of such plant biomass and meat or fish biomass. The technical result of the invention is an increase in the moisture binding capacity of a biomass without an increase in the energy spent on preparing water or a water-based solution, making it possible to maintain in the biomass, irrespective of the pH thereof, the maximum possible amount of water entering into a biopolymer hydration reaction, in other words, without increasing the water content of the biomass measured using a standard method and being incapable of detaching therefrom during heat treatment, and an improvement in the commercial qualities of the semi-finished product or the food product produced from the biomass. This result is achieved in that in the method for hydrating a ground, protein-containing biomass, water or water with any amount of cooking salt or other edible electrolytes dissolved therein, including electrolytes mixed in any composition and in any proportions, is treated by ultrasonic cavitation in a sonochemical reactor, expending a given amount of acoustic energy, and is then mixed with the ground biomass in a ratio not greater than 0.0175·1.45 рH ·p·1g(d) kg of water to 100 kg of biomass, where p is the percentage protein content of the biomass and d is the average dispersion of the ground pieces of the biomass in m -1, thus producing a semi-finished product or a food product with improved commercial qualities.