METHOD FOR IMPROVEMENT OF ORGANOLEPTIC AND TASTE-AND-FLAVOUR INDICES OF SEMI-PRODUCTS PRODUCED USING CHOPPED RAW MEAT COMPONENTS

摘要

FIELD: food industry.;SUBSTANCE: invention is related to food industry, in particular, to production of mince. In the process of the semi-products production one introduces Lactococcus lactis technological bacterial suspension into the composition of raw material which consists of chopped components. Prior to introduction of the bacterial suspension one performs its preparation no more than 24 hours in advance. The chopped components are represented by chopped components of raw meat and/or by-products and/or poultry and/or wild fowl and/or fish and/or seafood and/or reptiles.;EFFECT: invention ensures development of conditions for cultivation and adaptation of cell population during production of an active starter based on Lactococcus lactis bacteria and promoting improvement of taste-and-flavour properties of meat mince.;16 cl, 2 ex