| abstract |
The invention relates to a functional meat preparation in a pasteurized and smoked salami membrane. The preparation according to the invention is constituted by a mass percentage of 33.5 ... 36.19% beef mixture, 31.8 ... 34.3% pork mixture, 21.8 ... 23 , 5% bacon, 0.285 ... 0.29% pepper, respectively, pepper, 0.05 ... 0.054% nutmeg, ienibahar, 0.45 ... 0.47% garlic, 0.33 ... 0 , 36% polyphosphates, up to 2,099% soy protein isolate, respectively 0,1% carmin, up to 9% red lentils, green lentils, and ice flakes depending on the hydration capacity of the protein isolate ) and lentil flour (1: 2), having a protein content of 16 ... 24,2% and an energy value of 241 ... 321,3 kcal / 100 g. |