| abstract |
FIELD: food industry. n SUBSTANCE: meat mince production method involves mixing of second grade trimmed beef, trimmed fat pork, pork skin emulsion, eggs and melange, hydrated soya bean protein, a vegetal additive of milled, extruded and hydrated seeds of gymnospermous pumpkin, "Lactumin" biologically active additive, onions, spices and water. One has selected a quantitative ratio of the ingredients. n EFFECT: method allows to simplify the technology, expand the range of meat minces for functional purpose meat products preparation, increase biological value and organoleptic indices of the ready products. n 1 tbl, 1 ex |