| 摘要 |
meat industry and public catering. SUBSTANCE: method involves preparation of components, preliminary cutting the meat and its final mincing, addition of common salt, bulb onion, spices and viscosity reducing agent, and mixture forming. Used as a viscosity reducing agent and for plasticizing is protein-fat emulsion cooled up to 18-20 C. The latter is prepared by homogenization of modified wheat flour, water and vegetable oil for 10 min. The product is designed for alimentation of patients suffering from disturbances of lipoid metabolism. EFFECT: higher biological value. 2 cl, 2 tbl |
