| 摘要 |
FIELD: food-processing industry, in particular, production of semi-finished chopped meat products. ^ SUBSTANCE: method involves preparing and grinding raw meat and auxiliary components with brewer's draft; mixing, forming, cooling or freezing resultant mixture. During preparing, brewer's draft is squeezed or pressed to moisture content of 60-65%, ground and frozen. Brewer's draft is introduced after adding of all auxiliary components in an amount of 4-6.9% by total weight of product. Adding of brewer's draft reduces the probability of formation of microbiological mold on product. ^ EFFECT: improved organoleptical and physicochemical properties of ready product, provision for obtaining of product rich in food fibers, vegetable protein, vitamins of B and PP groups and mineral elements. |
