| 摘要 |
FIELD: food-processing industry, in particular, prophylactic public catering products. SUBSTANCE: method involves mixing cut pieces of raw meat having random shape and 100-180 g weight; grinding by means of meat grinder having grid with 3 mm sized openings; introducing biologically active additive in an amount of 2.7-4.0 wt%, said additive being mixture of medicinal plant grist: eleutherococcus root, valerian root, brandy mint leaves, thyme grass and Leonorus grass used in the ratio of 1:1:1:1, respectively, said grist mixture being introduced in the form of 0.1 mm sized particles, which are preliminarily wetted in water for 30 min; adding salt, mixing and grinding mixture by means of meat grinder for the second time; beating resultant mixture and forming semi-finished product in the form of round or oval-flattened shape cutlets; placing cutlets on frying pan with fat heated to temperature of 150-160 C; frying for 3-5 min at both sides until uniformly fried surface is obtained; processing cutlets in frying chamber at temperature of 250-280 C until temperature in center of ready product is 85 C. Method allows meat product to be enriched in indigestible food fibers, ethereal oils and magnesium, which facilitate intestinal peristalsis and hemogenesis in human organism. EFFECT: simplified method, improved structural properties, color and organoleptical qualities of final product. 3 tbl |
