METHOD FOR PRODUCTION OF DIETARY MEAT MINCED HALF-FINISHED PRODUCTS

摘要

A method for production of dietary meat minced half-finished products includes preparation of raw material, comminution, preparing of mincemeat with addition of hydrated albuminous substitute. Flour from the wakened soya is used as albuminous substitute, hydration of the flour is carried out in water with temperature 75-80 DEGREE C at the ratio of 1:4 for 20-25 minutes, and hydrated flour after cooling up to 4-6 DEGREE C is used in quantity of 20-25 % instead of mincemeat. A method provides obtaining new cheap dietary meat minced half-finished products which have high organoleptic parameters, the lowered caloric content and the increased content of easy-to-assimilate nutrients for a full-value feed.