PROCESS FOR PRODUCTION FRYING IN BREADCRUMBS MEAT WITH ORGANIC/VEGETABLE MATTER

摘要

A meat product contains a base of cured minced meat, comminuted in a cutter, and an organic stuffing. Small flat pieces of prepd. meat are formed mechanically to serve as a base for the stuffing. Stuffed pieces are breaded in a single or a number of steps, opt. prefried, deep-frozen and stored. The stuffing comprises (all wt.%-s): 30 min. butter-cream; 2-6 spices; and/or 30-35 processed cheese and/or sheep's curd cheese or 1.5-9.5 flavouring. The preparation takes place at 0-10degreesC temp. and at 0.4-1 bar pressure. Stuffing is homogenised in the cutting shaped and added to the prepd. meat. Finished prods. contain 73-83 wt.% meat and 17-27 wt.% stuffing.