METHOD OF PREPARING OF PROTEIN-FAT ADDITION FOR MEET STUFFING PRODUCTS

摘要

Usage: in meat industry in the manufacture m waist minced products. SUMMARY OF THE INVENTION: head and foot land ground poultry, added thereto water in an amount of 1: 1 by weight. Further homogenizing was carried out with the addition of feed water in an amount of 100% by mass for 3 min at 7000 rev / min. Prepared homogenized material is heated to 80-90 & amp; deg; C for 15- 30 minutes and cooled to 40-50 & amp; deg; C. Administered microbial enzyme preparation obtained by mixing ravnyh0 by weight of enzymes having keratinoli- ticheskhoy and collagenase activity isolated from microorganisms Streptomyces chromogenes S araecus 0832 u Penlcllllum vortmanll BKM F 091, respectively, in an amount of 0.8-1% by weight of the prepared feed. Fermentation is carried out at 40-50 & amp; deg;. C for 4.5-5.0 h Table 4. (LS