| 摘要 |
FIELD: food-processing industry, in particular, meat industry. SUBSTANCE: method involves preparing raw meat and vegetable material, with lentil and semolina being used as raw vegetable material; preliminarily grinding lentil into 0.5-1.0 mm particles; using as raw meat material collagen mass produced by processing of secondary collagen-containing raw material of meat industry by means of proteolytic enzyme preparations, such as megaterin or protosubtilin, and mechanically boned poultry meat; dehydrating raw meat material by sublimation drying method until moisture content is 14-18% and grinding into 0.5-1.0 mm particles; additionally using combined food additives in the form of powdered milk-vegetable semi-finished products; dosing and mixing said components and extruding meat-vegetable mixture at predetermined weight percent ratio of components; upon completion of extrusion process, dusting product surface with flavor formers (sugar powder, salt, spices). EFFECT: increased biological value of combined extruded meat-vegetable products enriched in physiologically active biopolymers, wider functional capabilities of low-grade collagen-containing raw meat material rarely used in food production. 2 cl, 1 dwg, 5 tbl, 6 ex |
