Supplementary food preparation for reducing fat content in homogenized smoked and cured meat and the smoked and cured meat with this preparation applied

摘要

the subject of the invention is a complementary food preparation for reducing fat content of meats and sausages using complementary of homogenised food down the fat content.complementary food preparation for reducing fat content of meats, homogenised, characterised by the fact that consists of a mixture of different types of bu0142onniku00f3w plant in quantities of from 70 to 80 g per 100 g of the product, in particular of inulin and carbohydrates in quantities from 20 to 30 g per 100 g product.which causes the intense water absorption and creates after uwodnieniu ratio of 1: 4 spongy mass. complementary food preparation for reducing fat content of meats may be used for the production of sausages, homogenised, mortadella, and for the production of pate.