METHOD FOR PRODUCING PROTEIN-FAT ADDITION FOR PREPARATION OF MINCED MEAT AND PASTE-LIKE PRODUCTS

摘要

FIELD: meat- and poultry-processing industry. SUBSTANCE: novelty of the method is the following: skin of poultry is used as raw material for production of minced meat and paste-like products. At the stage of homogenization, one part of melted chicken fat and one part of chicken broth are additionally added per two parts of raw material. EFFECT: maximum and rational usage of secondary resources; improved functional properties; higher biological value and quality of product; broadened assortment; reduced process time. 7 tblg