| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to meat industry and public catering, particularly, to mincemeat semi-cooked products. Mincemeat semi-cooked product includes poultry and/or chicken meat with bonded skin, gizzard stomach of poultry and/or chicken, heart, filling agent, table salt and breadcrumbs. Method provides for preparation of ingredients, their mixing at defined ratio, production of mincemeat, formation of semi-cooked item, breading, freezing and packing. Haricot bean paste is used as filling agent. Production of haricot bean paste includes cooked bean pulping and joining with vegetable oil or water in ratio 4:1:1. The paste is homogenised and introduced at the stage of ingredients mixing in the amount of 15-20 mass %. After mincing meat is thermally treated during 1 to 3 minutes at 90 to 200C. ^ EFFECT: improvement of rheological properties and poultry semi-cooked products digestibility. ^ 2 cl, 2 tbl, 3 ex |
