| 摘要 |
FIELD: meat industry, particularly, production of cooked sausage goods from horse meat. SUBSTANCE: method involves boning, trimming of trimmed fat horse meat with 30-50% of intramuscular and exterior fat, chopping, salting, aging and preparation of minced meat with introduction of vegetable filler. Then loafs are formed and heat treated by cooking for 40-60 min up to temperature of 70-72 in center of loaf. Used as vegetable filler are various grits and onion in ratio 1:1. Method realizes possibility to substitute meat raw material up to 30%. EFFECT: increased biological, prophylactic and energy value of prepared products. 3 cl, 7 ex |
