AR127787A1 - Método para producir un alimento - Google Patents

Método para producir un alimento

Info

Publication number
AR127787A1
AR127787A1 ARP220103252A ARP220103252A AR127787A1 AR 127787 A1 AR127787 A1 AR 127787A1 AR P220103252 A ARP220103252 A AR P220103252A AR P220103252 A ARP220103252 A AR P220103252A AR 127787 A1 AR127787 A1 AR 127787A1
Authority
AR
Argentina
Prior art keywords
weight
food
poultry meat
specifically
mass
Prior art date
Application number
ARP220103252A
Other languages
English (en)
Inventor
Santtu Vekkeli
Original Assignee
Ne Innovations Oy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from FI20216206A external-priority patent/FI130475B/en
Priority claimed from FI20225390A external-priority patent/FI130249B/en
Application filed by Ne Innovations Oy filed Critical Ne Innovations Oy
Publication of AR127787A1 publication Critical patent/AR127787A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C18/00—Disintegrating by knives or other cutting or tearing members which chop material into fragments
    • B02C18/30—Mincing machines with perforated discs and feeding worms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Se divulga un método para producir un alimento para consumo humano mediante la extrusión de un material alimenticio de origen vegetal y carne de ave eviscerada y desplumada que comprende huesos, tejido duro, tendones, piel y/o cartílagos. Reivindicación 1: Un método para producir un alimento, caracterizado porque comprende proporcionar carne de ave eviscerada y desplumada que comprende huesos, tejido duro, tendones, piel y/o cartílagos, proporcionar un material alimenticio de origen vegetal, moler el material de carne de ave eviscerada y desplumada con una moledora que tenga un tamaño de partículas de, al menos, 5 mm, para obtener una masa de carne picada de ave, agregar el material de origen vegetal a la masa de carne picada de ave para obtener una mezcla de la masa de carne picada de ave y el material de origen vegetal, someter la mezcla a una extrusión para obtener una masa extruida como un alimento. Reivindicación 24: Un alimento que comprende material cárnico de ave eviscerada y desplumada que comprende huesos, caracterizado porque el contenido de calcio del alimento está en el intervalo de aproximadamente 0,2% en peso a aproximadamente 2,0% en peso, específicamente de aproximadamente 0,2% en peso a aproximadamente 1,2% en peso, más específicamente de aproximadamente 0,2% en peso a aproximadamente 0,7% en peso, incluso más específicamente de aproximadamente 0,2% en peso a aproximadamente 0,5% en peso, aún más específicamente de aproximadamente 0,5% en peso a aproximadamente 0,7% en peso, incluso más específicamente aproximadamente 0,52% en peso.
ARP220103252A 2021-11-25 2022-11-25 Método para producir un alimento AR127787A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20216206A FI130475B (en) 2021-11-25 2021-11-25 Process for the production of a food product for human consumption
FI20225390A FI130249B (en) 2022-05-05 2022-05-05 Process for the production of a food product

Publications (1)

Publication Number Publication Date
AR127787A1 true AR127787A1 (es) 2024-02-28

Family

ID=84488233

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP220103252A AR127787A1 (es) 2021-11-25 2022-11-25 Método para producir un alimento

Country Status (4)

Country Link
US (1) US20230157332A1 (es)
AR (1) AR127787A1 (es)
TW (1) TW202339629A (es)
WO (1) WO2023094729A1 (es)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4022915A (en) * 1976-06-28 1977-05-10 National Can Corporation Intermediate moisture food product and method of preparing the same
US5853790A (en) 1997-02-25 1998-12-29 The Elevated Systems Limited Partnership Value enhancing method for processing poultry
RU2215427C2 (ru) * 2000-07-17 2003-11-10 Красильников Олег Юрьевич Способ переработки отходов животного и растительного происхождения
RU2223673C2 (ru) 2002-01-16 2004-02-20 Государственное образовательное учреждение Воронежская государственная технологическая академия Способ получения комбинированных экструзионных продуктов из мясного и растительного сырья
US20080268115A1 (en) 2007-04-26 2008-10-30 Kraft Foods Holdings, Inc. Hot Boned Poultry Process
EP2499922B1 (de) 2011-03-15 2013-08-28 Vitakraft-Werke Wührmann & Sohn GmbH & Co. KG Fleischbasiertes halbfeuchtes Futtermittelprodukt und Verfahren zu seiner Herstellung
US8999422B2 (en) 2012-09-25 2015-04-07 Wenger Manufacturing, Inc. Production of engineered feed or food ingredients by extrusion
RU2667161C1 (ru) * 2017-04-03 2018-09-17 Вячеслав Валерьевич Зыков Способ изготовления кормов путем экструзии биологических и сельскохозяйственных отходов, линия производства для реализации способа и корм, получаемый указанным способом
US10736340B1 (en) * 2019-02-27 2020-08-11 Wenger Manufacturing Inc. Dual extrusion method and apparatus for pet food production using meat slurries

Also Published As

Publication number Publication date
US20230157332A1 (en) 2023-05-25
TW202339629A (zh) 2023-10-16
WO2023094729A1 (en) 2023-06-01

Similar Documents

Publication Publication Date Title
Wang et al. Effect of a free-range raising system on growth performance, carcass yield, and meat quality of slow-growing chicken
M Taylor et al. Patents for stretching and shaping meats
Džinić et al. How meat quality and sensory perception is influenced by feeding poultry plant extracts
Fieira et al. Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture
AR127787A1 (es) Método para producir un alimento
CN105475659A (zh) 一种成年犬用狗粮
RU2614801C1 (ru) Паштет из путассу с фукусом и овощами (консервы)
BR112020003744A2 (pt) método para reduzir a incidência de miopatia peitoral em aves, aditivo de alimentação de ave, alimentação de ave, e, uso de um aditivo contendo um ou mais nitratos.
BR112022015023A2 (pt) Produto seco expandido para melhorar a higiene dental de um animal de estimação
RU2554435C2 (ru) Способ приготовления мясорастительных полуфабрикатов или фаршей для котлет, паштетов, кнелей, суфле или иных изделий из рубленой массы
BR112014008454A2 (pt) processo para a fabricação de produtos alimentícios, produto de carne e lanche
Escosteguy The experimental butchering of coypu (Myocastor coypus): Implications for the analysis of the archaeofaunal record
RU2013129201A (ru) Способ производства мясного фарша
PL439769A1 (pl) Sposób wytwarzania parówek z surowców mięsnych i tłuszczowych ze strusia
EA201891160A1 (ru) Обогащенный кальцием морепродукт
BR0005740A (pt) Processo para a criação de animais comestìveis
RU2783534C2 (ru) Способ получения мясных гранул для полукопченых колбас
RU2560068C2 (ru) Способ производства куриного фарша с добавками
Preziuso et al. Effect of outdoor rearing system, in floor cage, on meat quality of slow growing rabbits.
UA48465U (en) Meat cutlets
Botinestean et al. Using the response surface methodology to facilitate the optimization of texture-modified injected meat products targeted at elderly consumers
PL439768A1 (pl) Sposób wytwarzania surowych kiełbasek z mięsa strusiego
CL2023000870A1 (es) Polvo seco de colágeno con propiedades saciantes y método para su preparación
Salim et al. Influence of graded levels of organic zinc on live performance, skin and carcass characteristics in broilers
Marin Study on sensory and nutritional factors that influence the quality of meat.