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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Publication of UA55318UpublicationCriticalpatent/UA55318U/en
A method for making meat paste of chicken liver includes preparing raw material, mincing, salting, preparing mince, forming and thermal treatment. At the stage of the mince preparation blanched the components are used: chicken meat and liver, blanched chicken and pig skin as a protein stabilizing agent, lard, fried carrot and onion, eggs or chicken yolk, dry whey or dry milk, blanched mushrooms or hydrated powdered mushrooms, a mixture of spices and flavourings, a composition of food additives on the basis of hydrocolloids and acidity regulators, table salt, bouillon or water.
UAU201006762U2010-06-012010-06-01Method for making meat paste of chicken liver
UA55318U
(en)