| 摘要 |
FIELD: meat industry, in particular, production of sausage products. SUBSTANCE: method involves using of fat-containing component - mid-back or back fat in combination with beef of the 1st and 2nd grades taken in ratio 1: 3.5-1:5; introduction in minced meat of hydrated isolated soya protein in the amount of 5.4-31.5% to mass of meat raw material, wheat flour, Premix-10 and garlic flavor. Initial components of raw material are taken according the prescribed formula. EFFECT: higher biological value, improved taste and organoleptical properties of sausage products; broadened assortment and reduced cost price. 3 cl, 2 tbl, 3 exp
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