LV10999B - Method for preserving fish products - Google Patents

Method for preserving fish products Download PDF

Info

Publication number
LV10999B
LV10999B LV950222A LV950222A LV10999B LV 10999 B LV10999 B LV 10999B LV 950222 A LV950222 A LV 950222A LV 950222 A LV950222 A LV 950222A LV 10999 B LV10999 B LV 10999B
Authority
LV
Latvia
Prior art keywords
fish
marinated
marinade
temperature
φμπθ
Prior art date
Application number
LV950222A
Other languages
English (en)
Other versions
LV10999A (lv
Inventor
Ilga Senkane
Nadezda Danilovskaja
Original Assignee
Kaija A S
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
Application filed by Kaija A S filed Critical Kaija A S
Priority to LV950222A priority Critical patent/LV10999B/lv
Publication of LV10999A publication Critical patent/LV10999A/lv
Publication of LV10999B publication Critical patent/LV10999B/lv

Links

Landscapes

  • Thiazole And Isothizaole Compounds (AREA)

Description

LV 10999
CnOCOE ΠΟΠΥΗΕΗΜΗ PblBHOfO ΠΡΟβΥΚΤΑ 1/ΐ3θ6ρβΤΘΗΜΘ OTHOCMTCfl K pbIČHOM npOMbllUneHHOCTM, a ΜΜΘΗΗΟ K ΠΟΠγΗΘΗΜΚ) nennKaTecHbix pbi6Hbix προργκτοβ M3 οβθ>κθμ μπμ ne0pocTnpoBaHHOM pbičbi. Μ3ΒΘ0ΤΘΗ cnocoč ΠΟΠγΗΘΗΜΗ pblČHOrO npOflyKTa 1/13 CTaBpMflbl (aBT. CBMfl. CCCP N 1588351, MKH^ A 23 B 4/044, A 23 I 1/325), BKmonaiomMM noflroTOBKy Cbipba, pa3fleni<y Ha Φμπθ, o6pa6oTKy πρηηο-οοπθβομ CMecbio μ κοπηθημθ. riocne o6pa6oTKM πρηηο-οοπθβομ CMecbto Φμπθ φορΜγιοτ b nnacT τοπιρμηομ 35-45 mm c nocneflytomnM Bbipep>KMBaHMeM Φορμοβ3ηηογο nnacTa nofl npeccoM npM ycnnnn npeccoBaHMfl, očecnenMBaiomMM HapymeHne cTpytcrypHO-MexaHMHecKMX cbomctb Mača pbičbi, npn 0 - (-5°C) b τθηθημθ 22-48 Macoe flna co3peBaHMfl, a nepep κοπηθημθμ nopnpeccoBaHHbiii nnacT pa3flenflioT Ha nopqnn Maccoiži 400-600 r.
OflHaKO n3BecTHbm cnocoč μμθθτ cneflyioinMe ηθαοογθτκμ: - φΜΠΘ ΠΟΙϋΤγΗΗΟ θ6Β3ΠΜΒ3(ΟΤ B ΠρΗΗΟ-ΠΟΟΟΠΟΗΗΟΜ CM0CH, BCHeflCTBMe ΗΘΓΟ ΗΘ npeflCTaBnaeTCfl B03M0>KHbiM očecneHMTb paBHOMepHoe npocanMBaHMe pbičbi; - flnmenbHoe Bbiflepx<HBaHne non npeccoM flna C03pesaHMfl cnoco6cTByeT npOHHKHOBBHMKD ΠρΗΗΟ-ΠΟΟΟΠΟΗΗΟΜ CMeCU, OflHaKO, npH 3T0M npOMCXOflMT H BbifleneHHe κπθτοηηογο coxa pbičbi, ητο ηθ πο3βοπηθτ nonyHMTb coHHyio KOHCHCTeHumo Mača pbi6bi; - κροΜΘ τογο, flna npeccoBaHMH ηθο6χοαμμο flononHHTenbHoe cneqnanbHoe o6opyflOBaHne, a noujTyHHoe oāeanHBaHue Φμπθ b npjiHO-noconoHHOM CMecM 33ΗΜΜ3ΘΤ ΜΗΟΓΟ ΒρθΜΘΗΜ.
Uenbīo πρβΑΠ0)ΚΘΗΗ0Γ0 cnocoča αβπαθτοη noBbimeHHe KanecTBa nonynaeMoro προργκτβ m pacujMpeHMe accopTMMeHTa pbi6Hbix προηγκτοΒ. nocTaBneHHan uenb flOCTMraeTCH τθμ, hto b κθηθοτβθ μοχοαηογο cbipbii HCn0nb3yt0T φΜΠΘ, KOTOpOe MapMHyiOT B MapMHafle C OTBapOM npflHOCTeii, BKniOHaiomeM tmhh m nepep HēpHbiii MonoTbiti, npM TeMnepaiype MapMHapa ηθ Bbliue 15°C B ΤΘΗΘΗΜΘ 15-18 HaCOB M npM C00TH011J6HMM MapMHafla M pblčbl οοοτβθτοτβθηηο 1:1, nocne nero MapnHOBaHHyio pbi6y KnaflyT Ha cmto κοχηομ CTOpOM BHM3 H Bblfl6p)KM ΒΘΙΟΤ ΠΟΚβ ΗΘ ΘΤΘΗΘΤ >KHflKOCTb, nepefl ΚΟΠΗΘΗΜΘΜ pbl6y noflcyujMBaioT no o6pa3oeaHMfl Ha ποβθρχηοοτμ Φμπθ πποτηογο Hapy>KHoro cnoa, 3aTeM κοπτητ ποοτθπθηηο noBbiman TeMnepaTypy po 80°C m Bbiflep>KMBaioT 3Ty TeMnepaTypy 20-40 ΜΜΗγτ. 2 3aHBrifleMbiii cnocoā μμθθτ cnepyiomMe npenMymecTBa: - Φμπθ MapnHyK3T norpy>KeHMeM b KOHueHTpMpoeaHHbiii MapMHap c OTBapOM npjļHOCTBM, hto oāecnenMBaeT BbicoKoe KanecTBO o6pa6oTKM Mača pbi6bi; - κροΜΘ τογο, MapMHOBaHue npnflaēT roTOBOMy npopyiory oco6biM po3oeaTbiM ρβθτ, πμιοητηβιμ BKyc m apOMaT, a Tao<e cnoco6cTByeT KOHcepBapMM npopy«Ta pna rapaHTMiiHoro pnMTenbHoro xpaHeHMa; - φι/ine pbičbi yKnapbiBatOT Ha cmto κοχηομ ctopohom bhm3 h Bbipep>KMBaK)T, hto cnoco6cTByeT ypepx<aHMK) MapMHapa b μαοθ pbičbi m o6ecneHMBaeT coHHyto KOHCMCTeHUMK); - nopcyiiiMBaHne pbi6bi nepep κοπηθημθμ cnoco6dByeT ypaneHMio M36biTOHHOM Bnaru, o6pa30BaHMK3 Ha ποβθρχηοοτμ Φμπθ πποτηογο Hapy>KHoro cnoa, KOTopbiM npenflTCTByeT BbicyiunBaHmo Mača pbičbi npn κοπηθημμ; - ποοτθπθηηνμ npouecc κοπηθημβ c Bbipep>KKOM TaioKe cnoco6cTByeT nonyHeHMto npopyxTa c cohhom κοηομοτθηρμθμ, ροβθρθημιο npopyicra po ποπηοη KynMHapHOM γοτοβηοοτμ, npnflaHmo apOMaTa m BKyca κοπηθηοοτμ.
Cnocoč nonyHeHM5i pbiSHoro npopyi<Ta, b ηθοτηοοτμ, H3 cxyM6pnn ocymecTBnfltOT cnepyioiiiMM o6pa30M.
Pbi6y pa3Mopa>KHBaiOT b nepnopunecKM ομθηβθμομ Bope μπμ Ha B03pyxe, npn 3T0M TeMnepaiypa eopbi μπμ B03pyxa pon>KHa 6biTb ηθ Bbiiue 20°C, cooTHOUueHne Bopbi h pbičbi 2:1. Pbi6y, pa3MopoxceHHyio Ha B03pyxe, mok>t. 3aTeM pbi6y pa3penbiBa»0T Ha Φμπθ, moiot, paioT CTenb. Ορηοβρθμθηηο ocy ιρθοτβπbkdt πρμγοτοβπθημθ OTBapa c npBHOCTBMM, copep>Kamero tmmh, nepep HēpHbiM MonoTbifi h eopy (peuenTypa OTBapa c πρηηοοτβμμ npepcTaeneHa b Ta6n.1), npM 3T0M TMMH nepeMeiUMBaiOT C HepHbIM nepueM MOnOTbIM, 3ΘΠΜΒ3Ι0Τ BOflOM npM TeMnepaType 80-100°C μ κμπητβτ b τθηθημθ 15-25 MMHyT, nocne ηθγο Mcnonb3y»OT npM πρΜΓοτοΒΠΘΗΜΜ MapMHapa, copepacaipero yKcycHyK) KMcnoTy 80 %, ηθοηοκ M3MenbHeHHbiii, conb m Bopy nMTbeByto (peuenTypa MapMHapa npepcTaBneHa b Ta6n.2). B ēMKOCTb, 3anonHeHHyto MapMHapoM c κομποηθητ3μμ b οοοτβθτοτβμμ c peuenTypOM b Ta6n.2, npM TeMnepaType ηθ Bbiiue 15°C xnapyT Φμπθ pbi6bi, cooTHOiueHMe MapMHapa μ Φμπθ 1:1 m MapMHyioT b τθηθημθ 15-18 nacoB. 3aTeM MapMHoeaHHyio pbi6y yKJiapbiBaiOT Ha cmto kojkhom ctopohom bhm3 Tax, hto6w ohm ηθ conpMKacanMCb ppyr c ppyroM m pep>xaT po τθχ πορ, noxa ηθ οτθηθτ >KMpKOCTb. nepep κοπηθημθμ pbi6y nopcyiuMBaioT po očpa30BaHMfl Ha ποβθρχηοοτμ Φμπθ πποτηογο Hapy>KHoro cnofl, 3aTeM κοπτητ ποοτθπθηηο noBbiiuafl TeMnepaTypy po 80°C m Bbipep)KMBaK)T 3Ty TeMnepaTypy 20-40 MMHyT. flocne κοπηθημβ pbi6y oxna>xpaK)T po 20°C. CpOK xpaHeHMH pbičbi 72 naca npM TeMnepaType ot -2 po +2 °C. 3 LV 10999
Pbi6y pa3Hbix pa3MepoB κοπτητ oTpenbHO. ΠοπγΗΘΗΗΜίί npOflyKT Ι/1ΜΘΘΤ nOBepXHOCTb OT ΟΒΘΤΠΟ-30ΠΟΤΜΟΤΟΓΟ flO ΚΟΡΜΜΗΘΒΟΓΟ UBeTa, He>KHyKD KOHCMCTeHLimO, nMKaHTHblii BKyC M npMflTHblti apOMaT npflHOCTeii. nonyHeHHbiM προργκτ γοτοβητ b οοοτΒΘτοτΒΜΜ c peuenTypaMM, npeflCTaBneHHbiMM b Ta6n. 1 n 2. npHMep. (IpeflBapuTenbHO nonroTasnuBatOT OTBap c πρβηοοτημμ, copep>KainMi/t TMUHa 0,140 κγ m nēpHoro neppa μοποτογο 0,140 κγ, κοτορωθ nepeMeujMBaiOT n 3annBat0T BOfloii 0,740 κγ ripu TeMnepaiype 80-100°C, κκπητητ β τθηθημθ 15-25 ΜΜΗγτ, nocne ΗΘΓΟ MCnonb3ytOT npM πρίΙΓΟΤΟΒΠΘΗΜΜ MapMHaaa. flrm ηρΜΓΟΤΟΒΠΘΗΜΑ MapMHapa 6epyT OTBap c πρβηοοτβμμ 1,0 κγ, yKcycHyio ΚΜΟίοτγ 80% 0,350 κγ, μ3μθπβηθηημμ ηθοηοκ 1,0 κγ, conb noBapeHHyio 5 κγ μ βοργ nnTbeByio 95 κγ. Β ēMKoeTb, 3anonHeHHyio MapMHaflOM, ripu TeMnepaiype ηθ Bbiuie 15°C «naflyT φκηθ pbiābi 100 κγ m MapMHyfOT β τθηθημθ 17 nacoB. 3aieM MapMHOBaHHyto pbi6y yKnaflbiBatoT Ha cmto kokhom ctopohom bhm3 TaK, mo6bi ohm ηθ conpnKacanncb npyr c npyroM μ ηθρχοτ no τθχ nop, noKa ηθ οτθηθτ χμακοοτκ ΠθρθΑ κοπηθημθμ pbi6y noflcyiuMBaioT npM TeMnepaType 40°C β τθηθημθ 50 MHHyT no o6pa30BaHMH Ha ποβθρχηοοτμ φΜΠθ πποτηογο Hapyx<Horo cnon, 3aieM κοπτατ ποοτθπθηηο, noBbiuuan TeMnepaTypy po 80°C m BbinepjKHBatOT 3Ty TeMnepaTypy 30 ΜΜΗγτ. nocne κοπηθημη pbi6y oxnaxflaiOT po 20°C. ΠρΜ TeMnepaType noflcyLUMBaHMn Bbirne 40°C npoMcxoflMT BbicytunBaHne Hapyx<Horo cnon pbiābi, hto οοοτβθτοτβθηηο βπμαθτ Ha κοηομοτθηρμιο Mača pbi6bi m Ha KanecTBO npOAyKTa. Προβθαθημθ κοπηθημη npn TeMnepaiype ημχθ 80°C h MeHbme 20 MMHyT npHBOflHT K ΠΟΠγΗΘΗΜΙΟ φΜΠθ C BbICOKMM COflep>KaHMeM ΒΠΆΓΙΛ H ΗΘΠρΟΚΟΠΗΘΗΜΙΟ. ΠρΜ ΚΟΠΗΘΗΜΜ ΠρΜ ΤΘΜΠβρβΤγρθ Bblllie 80°C Μ Sonbllie 40 MMHyT roTOBbiM προηγκτ xapaKTepM3yeTcn cyxoii κοηομοτθηαμθμ μ ηθπρματημμ βηθιιιημμ BMflOM. Οροκ xpaHeHMsi pbičbi 72 naca npM TeMnepaType οτ +2°C no -2°C. ΠοπγΗΘΗΗ^Μ ΚΟΠΗΘΗΜΜ προπγκτ ΜΜΘΘΤ nOBepXHOCTb OT 0ΒΘΤΠ0-30ΠΟΤΜ0Τ0Γ0 Αο κορί/ΐΗΗθΒΟΓΟ LļBeTa, He>KHyio KOHCMCTeHumo, πμκθητημμ BKyc m πρμητημμ apOMaT πρηΗοοτθίί.
Mcnonb30BaHne npennaraeMoro cnoco6a ποπυηθημη pbiāHoro npojļyKTa oāecneHMBaeT no cpaBHeHmo c cymecTByK>mnM cnocoāOM cnenytoinMe npenMymecTBa: - MapMHOBaHMe φΜΠθ pblčbl ΠΟΓργ>ΚΘΗΜΘΜ B KOHLļeHTpMpOBaHHOM MapMHaae c OTBapOM πρηΗοοτθίί oāecnenMBaeT BbicoKoe KanecTBO o6pa6oTKM Mača pbičbi; 4 - κροΜΘ τογο, MapMHOBaHue npnflaeT roTOBOMy npopyKTy oco6bm p030BaTbiti KpacuBbiPi ρβθτ, nuKaHTHbm BKyc m apOMaT, a τβκ>κθ cnoco6cTByeT KOHcepBaunu nponyKTa pna rapaHTmžiHoro flnmenbHoro χρβηθημβ; - yKnaflKa pbi6bi Ha cnTe κο>ΚΗθίί οτοροΗοίί bhm3 m Bbiflep>KMBaHne cnoco6cTByeT yflepx<aHmo MapnHafla b Mace pbičbi m očecneHMBaeT coHHyto κοηομοτθηαμιο γοτοβογο npoflyKTa; - noflcyujMBaHMe pbiābi nepefl κοπηθημθμ cnoco6cTByeT ynaneHmo M36biTOHHOii BnarM, 06pa30BaHMI0 Ha ΠΟΒβρΧΗΟΟΤΜ φΜΠβ ΠΠΟΤΗΟΓΟ Hapy>KHOrO CnOB, KOTOpbIM npenBTCTByeT Bbicyiui/iBaHwo pbiābi ripu κοπηθημμ; - nocTeneHHbiii npopecc κοπηθημβ c Bbinep>KKOM τ3κ>κθ cnoco6cTByeT nonyHeHwo npoflyicra c cohhom ηθ>κηομ κοηομοτθηαμθμ, αοβθαθημκ» npOflyKTa no ποπηομ KynnHapHoii γοτοβηοοτμ, npMflaHMK) apoMaTa m B«yca κοπηθηοοτι/ι; - κροΜΘ ΤΟΓΟ, Π03Β0ΠΗΘΤ paCUJMpMTb 3000ρΤΜΜΘΗΤ pblāHOM npoAyKunn; - fipn 3T0M ΗΘΤ ΗΘΟβΧΟβΜΜΟΟΤΜ B ΑΟΠΟΠΗΜΤΘΠΒΗΟΜ CneLļManbHOM 060pyA0BaHMM, a TaioKe coKpamaeTca Bpeivm Ha o6pa6oTKy Φμπθ pbi6bi, TaK xax MCKniOHaeTca onepapHB noiuTyHHOii o6pa6oTKM pbiābi npflHO-coneBoii CMecbio.
TaKUM o6pa30M, npeAnojKeHHbiii cnocoč πογ^ηθημβ pbiāHoro npoAyKTa Π03Β0ΠΒΘΤ nOnyHMTb pbl6Hblii npOAyKT C BbICOKMMH ΟρΓβΗΟΠΘΠΤΜΗΘΟΚΜΜΜ noKa3aienfiMM m paciunpuTb accopTMMeHT pbiāHoii npoAyKunn. LV 10999 5
ΦΟΡΜΥΠΑ H305PETEHMH
Cnocoē ποπυηθημη ρωβΗΟΓΟ npoflyKTa, BKnronaiomMii πορΓΟτοΒκγ cbipba, pa3fle/iKy na φΜ/ie, o6pa6oTKy npaHO-coneBoii CMecbio μ κοπηθημθ, OTriMHaiomMiicsi τθμ, mto c uenbīo noBbiiueHkm Kasecrrea nonysaeMoro npoflyKTa m paduupeHMfl accopTMMeHTa pbi6Hbix προργκτοΒ, nocne pa3flenKM Ha φιιπβ pbi6y MapMHyraT c OTBapoM npfJHOCTeti, BKritonajomeM tmmh m nepeu HepHbiii MonoTbiii, ripu TeMnepaType MapnHapa He Bbiiue +15°C b τθηθημθ 15-18 nacoB m npn cooTHOiueHMM o6beMOB MapMHafla m pw6bi οοοτβθτοτβθηηο 1:1, nocne nero MapnHOBaHHyra pbi6y K/iaflyT Ha cmo κοχηοη οτοροΗοίί bhm3 m Bbiflep>KHBaK3T noKa ηθ cTenēT >KMflKOCTb, nepen κοπηθημθμ pbi6y nojqcyiuMBaioT flo o6pa30BaHMfl Ha noBepxHOCTM φΜηβ πποτηογο Hapy>KHoro cnofl, 3aTeM κοπτητ ποοτθπθηηο noBbuuaa TeMnepa7ypy po +80°C m Bbiflep>KMBaKDT 20-40 MMHyT. 6 6LV 10999
Tačnnua 1
Pei4errrypa OTsapa c npflHocTHMu ΚθΜΠΟΗΘΙ-ITbl Macca, κγ Τμμη 0,140 llepeu HēpHbiii μοποτμμ 0,140 Boaa 0,740
Ta6nnqa 2
PeLļerrrypa MapnHapa Ha 100 κγ φιιπθ pbiābi KOMriOHeHTbl Macca, κγ OTBap C npaHOČTflMM 1,0 yKcycHafi KMcnoTa, 80% 0,350 Ηθοηοκ M3MenbHeHHbiii 1,0 Conb noBapeHHaa 5 Bopa nuTbeBaa 95 LV 10999 7 ΡΕΦΕΡΑΤ
CnOCOB ΠΟΠΥΗΕΗΜΑ PbIBHOrO ΠΡΟβΥΚΤΑ Ι/ΐ3θ6ρθΤΘΗ11Θ OTHOCMTCfl Κ pblČHOM npOMblLLineHHOCTM, a ΜΜβΗΗΟ K nonyHeHMIO flennKaTecHbix pw6Hbix προργκτοθ m CBex<eii μγιμ fle0pocTnpoBaHHoii pbiābi. Μ3ο6ρθτθημθ πο3βοπαθτ noBbicnTb κ3ηθοτβο nonyHaeMoro npopyKTa vt paciunpuTb accopTMMeHT pbi6Hbix npopyKTOB. B KasecTBe μοχοαηογο pbiČHoro cbipba ncnonb3yiOT Φμπθ, κοτοροβ Mapi/iHyioT c OTBapoM npaHOCTeii, BKmonatomMM tmmh m nepeu nepHbiii MonoTbiM, npn TeMnepaiype MapMHapa He Bbiiue 15°C b τθηθημθ 15-18 nācos m ripu cooTHOiueHiin MapnHafla m pbi6bi οοοτβθτοτβθηηο 1:1, nocne nero MapMHOBaHHyio pbi6y KnapyT Ha cmto kojkhom CTOpOHoii bhm3 n BbiflepjKMBatoT noKa ηθ οτθηθτ >KMflKOCTb, nepefl κοπηθημθμ pbi6y noflcyuiMBaiOT no o6pa30BaHM« Ha ποβθρχηοοτμ Φμπθ πποτηογο Hapy>KHoro cnoq, 3aieM κοπτητ ποοτθπθηηο noBbiujaa TeMnepaiypy po 80°C m Bbipep>KMBaK)T 20-40 MHHyr. 2 Ta6n.

Claims (1)

  1. LV 10999 IZGUDROJUMA FORMULA Zivju produkta iegūšanas paņēmiens aptver izejvielas sagatavošanu, filejas veidošanu, apstrādi ar garšvielu - sāls maisījumu un kūpināšanu un a t š ķ i r a s ar to, ka gatava produkta kvalitātes uzlabošanas un zivju produktu sortimenta paplašināšanas nolūkā, pēc filejas izveidošanas zivi marinē 15-18 stundas garšvielu novārījumā, kurš satur ķimenes un maltus melnos piparus, marinādes temperatūra nedrīkst pārsniegt +15°C, marinādes un zivju tilpumu attiecībai jāatbilst 1:1, pēc tam marinētās zivju puses novieto uz sieta ar ādu uz leju un notecina šķidrumu, pirms kūpināšnas zivi apkaltē līdz blīvā ārējā slāņa izveidošanās un kūpina 20-40 minūtes, pakāpeniski paaugstinot temperatūru līdz +80°C.
LV950222A 1995-07-25 1995-07-25 Method for preserving fish products LV10999B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
LV950222A LV10999B (en) 1995-07-25 1995-07-25 Method for preserving fish products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LV950222A LV10999B (en) 1995-07-25 1995-07-25 Method for preserving fish products

Publications (2)

Publication Number Publication Date
LV10999A LV10999A (lv) 1996-02-20
LV10999B true LV10999B (en) 1996-06-20

Family

ID=19735996

Family Applications (1)

Application Number Title Priority Date Filing Date
LV950222A LV10999B (en) 1995-07-25 1995-07-25 Method for preserving fish products

Country Status (1)

Country Link
LV (1) LV10999B (lv)

Also Published As

Publication number Publication date
LV10999A (lv) 1996-02-20

Similar Documents

Publication Publication Date Title
US3078172A (en) Prepared frozen food for cooking and method of preparing the same
EP0139888B2 (de) Räucherverfahren für in einer thermoplastischen Kunststoffhülle erhitzte oder in heissem, schmelzflüssigem Zustand umhüllte Lebensmittel
DE68904380T2 (de) Verfahren zum einlegen oder poekeln von fleisch.
US2147261A (en) Producing stable color in meats
DE4418448C2 (de) Schneidfähiges Fleischprodukt
US3943263A (en) Preparation of soy-extended frankfurters and other cured meat products having improved color
LV10999B (en) Method for preserving fish products
WO2016116622A1 (de) Cellobiose in fermentierten fleisch- und wurstwaren
US3413127A (en) Method of preparing a poultry product
US1427438A (en) Art of prepared meats
DE2210500A1 (de) Brat- und grillwurst
DE69202805T2 (de) Entfernung von freiem Wasser aus Fleisch.
DE2625833A1 (de) Verfahren zur herstellung von vorgekochtem aufgeschnittenen speck
JP2799442B2 (ja) 調理肉製品及びその製造方法
KEMP et al. Producing boneless dry‐cured hams with different amounts of curing ingredients
DE4007194A1 (de) Haltbares fleischprodukt
DE1492578B1 (de) Fleisch- und Wurstwarenverarbeitungsmittel
RU2814618C1 (ru) Способ производства чипсов из говядины
DE1692066A1 (de) Verfahren zur Behandlung von Fleisch
RU2107442C1 (ru) Вкусоароматическая добавка для сырых колбас
Alexander et al. Country curing hams
RU2061390C1 (ru) Способ приготовления кулинарных изделий из цыплят бройлеров
DE2610064C2 (de) Verfahren einer Matjesräucherreifung von rohen Heringsfilets zu Räuchermatjesfilets und Räuchermatjessalat
US789238A (en) Process of curing meat.
JP3072771U (ja) もろみ漬け肉・魚介製品の構造