MD947Z - Process for producing meat bread - Google Patents
Process for producing meat bread Download PDFInfo
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- MD947Z MD947Z MDS20150024A MDS20150024A MD947Z MD 947 Z MD947 Z MD 947Z MD S20150024 A MDS20150024 A MD S20150024A MD S20150024 A MDS20150024 A MD S20150024A MD 947 Z MD947 Z MD 947Z
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- Moldova
- Prior art keywords
- meat
- pork
- pork liver
- beef
- raw materials
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- 235000013372 meat Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000008429 bread Nutrition 0.000 title abstract description 4
- 235000015277 pork Nutrition 0.000 claims abstract description 23
- 210000004185 liver Anatomy 0.000 claims abstract description 19
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 235000020234 walnut Nutrition 0.000 claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000013614 black pepper Nutrition 0.000 claims abstract description 9
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 8
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 8
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 8
- 239000001702 nutmeg Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 206010033546 Pallor Diseases 0.000 claims abstract description 3
- 240000007049 Juglans regia Species 0.000 claims abstract 5
- 235000015241 bacon Nutrition 0.000 claims description 13
- 235000015255 meat loaf Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 2
- 241000758789 Juglans Species 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000011888 foil Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 235000019486 Sunflower oil Nutrition 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 235000010288 sodium nitrite Nutrition 0.000 description 3
- 239000002600 sunflower oil Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 229920000298 Cellophane Polymers 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019565 spicy aroma Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к способу получения мясного хлеба.Способ, согласно изобретению, предусматривает подготовку сырья путем варки говяжьего мяса в течение 20…25 мин, бланширования свиной печени в течение 15…20 мин при температуре 90…100°С, их охлаждения и измельчения со свиным шпиком, после чего следует кутеризация подготовленного сырья с добавлением шрота грецкого ореха, содержащего 35…45% белка, бульона от варки мяса, яиц, соли, сахара, черного перца, кардамона или мускатного ореха и свежего укропа, дозировку в формы и выпечку, при этом шрот грецкого ореха добавляется в количестве 5,0…9,0%, а свиная печень берется в количестве 15…25%.The invention relates to the food industry, and in particular to a method for producing meat bread. The method according to the invention provides for the preparation of raw materials by cooking beef meat for 20 ... 25 minutes, blanching pork liver for 15 ... 20 minutes at a temperature of 90 ... 100 ° C, cooling and grinding them with pork fat, followed by catering of the prepared raw materials with the addition of walnut meal containing 35 ... 45% protein, broth from cooking meat, eggs, salt, sugar, black pepper, cardamom or nutmeg and fresh dill, doses have a shape and baking, the walnut meal is added in an amount of 5.0 ... 9.0%, and pork liver is taken in an amount of 15 ... 25%.
Description
Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a pâinii de carne. The invention relates to the food industry, namely to a process for obtaining meat loaf.
Sunt cunoscute mai multe procedee de obţinere a pâinii de carne. Tehnologia clasică de fabricare include următoarele operaţiuni: pregătirea materiei prime, mărunţirea, sărarea, maturarea materiei prime, prepararea compoziţiei la cuter cu adăugarea apei sau gheţii, slăninii, condimentelor, dozarea în formă, tratamentul termic prin coacere cu aer fierbinte, răcirea şi ambalarea. Several processes are known for making meatloaf. The classic manufacturing technology includes the following operations: preparation of raw materials, chopping, salting, maturing of raw materials, preparation of the composition in the cutter with the addition of water or ice, bacon, spices, dosing into the mold, heat treatment by baking with hot air, cooling and packaging.
Este cunoscut procedeul de obţinere a pâinii de carne, care include următoarele etape: carnea de pe cotlet se taie în bucăţi cu masa de 100…150 g şi se mărunţeşte la wolf prin sită cu diametrul ochiurilor de 3 mm. Pasta din soia proteico-glucidică se adaugă în tocătura de carne, se amestecă minuţios şi se mărunţeşte din nou la wolf prin sită cu diametrul ochiurilor de 3 mm. În tocătură se adaugă apă sau lapte, sare, piper negru şi se amestecă. Apoi se adaugă mazărea verde fără saramură şi slănina tăiată bucăţi. Compoziţia se amestecă minuţios, după care se dozează în forme, se coace la temperatura de 200…220°C, se răceşte, se ambalează şi se depozitează [1]. The process of making meatloaf is known, which includes the following steps: the meat from the chop is cut into pieces weighing 100…150 g and ground to a pulp through a sieve with a mesh diameter of 3 mm. The protein-carbohydrate soy paste is added to the minced meat, mixed thoroughly and ground again to a pulp through a sieve with a mesh diameter of 3 mm. Water or milk, salt, black pepper are added to the minced meat and mixed. Then green peas without brine and bacon cut into pieces are added. The composition is mixed thoroughly, after which it is dosed into molds, baked at a temperature of 200…220°C, cooled, packaged and stored [1].
Dezavantajul acestui procedeu constă în utilizarea pastei proteico-glucidice de soia care necesită o tratare suplimentară, inclusiv procesul de omogenizare şi hidrolizare. De asemenea un neajuns este tratamentul termic la temperaturi de 200…220°C, care poate provoca hidroliza proteinelor şi descompunerea aminoacizilor. The disadvantage of this process is the use of soy protein-carbohydrate paste, which requires additional treatment, including the process of homogenization and hydrolysis. Another drawback is the heat treatment at temperatures of 200…220°C, which can cause protein hydrolysis and amino acid decomposition.
Cel mai apropiat este procedeul de producere a pâinii de carne de calitatea întâi, care include pregătirea materiei prime (carne de bovină calitatea I şi II, carne de porcină semigrasă, slănină laterală de la porcine), sărarea materiei prime şi maturarea, prepararea compoziţiei la cuter, unde la materia primă de bază se adaugă nitrit de sodiu, făină de grâu, proteină de soia hitratată, usturoi, condimente, dozarea compoziţiei în forme, tratamentul termic prin coacere cu aer fierbinte, răcirea şi ambalarea [2]. The closest is the process of producing first-quality meatloaf, which includes the preparation of raw materials (quality I and II beef, semi-fat pork, pork side bacon), salting of the raw materials and maturation, preparation of the composition in the cutter, where sodium nitrite, wheat flour, hydrated soy protein, garlic, spices are added to the basic raw material, dosing of the composition into molds, heat treatment by baking with hot air, cooling and packaging [2].
Dezavantajul procedeului cunoscut constă în valoarea nutritivă scăzută din cauza utilizării materiei prime de calitate inferioară şi a proteinei de soia, care necesită omogenizare şi hidrolizare suplimentară. The disadvantage of the known process lies in the low nutritional value due to the use of low-quality raw material and soy protein, which requires additional homogenization and hydrolyzation.
Problema pe care o rezolvă invenţia constă în majorarea valorii nutritive a produsului, îmbunătăţirea proprietăţilor organoleptice, în special a celor gustative şi olfactive, reducerea duratei de fabricare, prin înlăturarea procesului de maturare a cărnii, şi excluderea folosirii nitritului de sodiu. The problem solved by the invention consists in increasing the nutritional value of the product, improving the organoleptic properties, especially the taste and olfactory ones, reducing the manufacturing time, by eliminating the meat maturation process, and excluding the use of sodium nitrite.
Procedeul de obţinere a pâinii de carne prevede pregătirea materiei prime prin fierberea cărnii de bovină timp de 20…25 min, blanşarea ficatului de porcină timp de 15…20 min la temperatura de 90…100 °C, răcirea şi mărunţirea acestora împreună cu slănina de porcină, după care urmează cuterizarea materiei prime pregătite cu adaos de şrot de nucă ce conţine 35…45% de proteine, bulion de la fierberea cărnii, ouă, sare, zahăr, piper negru, cardamon sau nucşoară şi mărar proaspăt, dozarea în forme şi coacerea, totodată şrotul de nucă se adaugă în cantitate de 5,0…9,0%, iar ficatul de porcină se ia în cantitate de 15…25%. The process of making meat loaf involves preparing the raw material by boiling beef for 20…25 min, blanching pork liver for 15…20 min at a temperature of 90…100 °C, cooling and chopping them together with pork bacon, followed by cauterization of the prepared raw material with the addition of walnut meal containing 35…45% protein, broth from boiling meat, eggs, salt, sugar, black pepper, cardamom or nutmeg and fresh dill, dosing into molds and baking, at the same time walnut meal is added in an amount of 5.0…9.0%, and pork liver is taken in an amount of 15…25%.
La realizarea procedeului componentele se iau în următorul raport, în g la 1 kg de produs finit: carne de bovină - 340…480, slănină - 200, bulion 150, ouă - 20, şrot de nucă - 50…90, ficat de porcină - 150…250, sare - 2,2, zahăr - 0,11, piper negru - 0,085, cardamon sau nucşoară - 0,055, mărar proaspăt - 0,020. When carrying out the process, the components are taken in the following ratio, in g per 1 kg of finished product: beef - 340…480, bacon - 200, broth 150, eggs - 20, walnut meal - 50…90, pork liver - 150…250, salt - 2.2, sugar - 0.11, black pepper - 0.085, cardamom or nutmeg - 0.055, fresh dill - 0.020.
Rezultatul invenţiei constă în majorarea valorii nutritive a produsului, îmbunătăţirea proprietăţilor organoleptice, în special a celor gustative şi olfactive, şi a valorii nutritive şi biologice, reducerea duratei de fabricare a pâinii de carne, prin înlăturarea procesului de maturare a cărnii, şi excluderea folosirii nitritului de sodiu. The result of the invention consists in increasing the nutritional value of the product, improving the organoleptic properties, especially the taste and olfactory ones, and the nutritional and biological value, reducing the duration of making meatloaf, by eliminating the meat maturation process, and excluding the use of sodium nitrite.
Compoziţia chimică şi obţinerea şrotului de nucă sunt prezentate în lucrarea [Scripcari I. Determining the particle size of skimmed walnut flour. Proceedings of the International Conference Modern Techologies, In the Food Industry 2014, 16-18 October, 2014, Chişinău, Tehnica-info 309-312 p, ISBN 978-9975-80-840-8]. Se utilizează şrotul cu un conţinut de proteine de 35…45%. Şrotul de nucă contribuie la majorarea conţinutului de proteine, lipide, în special acizi graşi polinesaturaţi, glucide, vitamine, substanţe minerale. The chemical composition and production of walnut meal are presented in the paper [Scripcari I. Determining the particle size of skimmed walnut flour. Proceedings of the International Conference Modern Technologies, In the Food Industry 2014, 16-18 October, 2014, Chisinau, Tehnica-info 309-312 p, ISBN 978-9975-80-840-8]. Meal with a protein content of 35…45% is used. Walnut meal contributes to increasing the content of proteins, lipids, especially polyunsaturated fatty acids, carbohydrates, vitamins, and mineral substances.
Introducerea ficatului de porcină conduce la majorarea conţinutului de fier, care va contribui la ameliorarea valorii nutritive şi biologice a produsului finit. The introduction of pork liver leads to an increase in iron content, which will contribute to improving the nutritional and biological value of the finished product.
Proprietăţile senzoriale şi caracteristicile fizico-chimice ale pâinii de carne obţinute conform invenţiei propuse sunt prezentate în tabel. The sensory properties and physico-chemical characteristics of the meat loaf obtained according to the proposed invention are presented in the table.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Iniţial se pregăteşte materia primă: carnea de bovină de calitate superioară se fierbe la temperatura de 90…100°C, timp de 20…25 min; ficatul de porcină se blanşează la temperatura de 90…100°C, timp de 15…20 min, apoi se răcesc până la temperatura de 6…8°C; carnea de bovină, ficatul şi slănina se mărunţesc separat la wolf prin sită cu diametrul ochiurilor de 3 mm. Initially, the raw material is prepared: high-quality beef is boiled at a temperature of 90…100°C for 20…25 min; pork liver is blanched at a temperature of 90…100°C for 15…20 min, then cooled to a temperature of 6…8°C; beef, liver and bacon are chopped separately using a meat grinder through a sieve with a mesh diameter of 3 mm.
Pentru a obţine 1 kg de produs finit, în cuter se adaugă componentele: 480 g carne de bovină, 200 g slănină de porcină şi 150 g ficat de porcină pregătite anterior, 150 ml bulion de la fierberea cărnii, 20 g ouă de găină, 50 g şrot de nucă, precum şi componentele auxiliare în cantitate de 2,2 g sare, 0,11 g zahăr tos, 0,085 g piper negru, 0,055 g cardamon sau nucşoară, 0,020 g mărar proaspăt. Masa obţinută se dozează în caserole dreptunghiulare din folii de aluminiu, prealabil unse cu ulei de floarea-soarelui, iar suprafaţa tocăturii se unge cu ou spumat. To obtain 1 kg of finished product, the following components are added to the mincer: 480 g of beef, 200 g of pork bacon and 150 g of pork liver previously prepared, 150 ml of broth from boiling the meat, 20 g of chicken eggs, 50 g of walnut meal, as well as auxiliary components in the amount of 2.2 g of salt, 0.11 g of granulated sugar, 0.085 g of black pepper, 0.055 g of cardamom or nutmeg, 0.020 g of fresh dill. The resulting mass is dosed into rectangular aluminum foil casseroles, previously greased with sunflower oil, and the surface of the mince is greased with whipped egg.
Tratamentul termic se face prin coacere cu aer fierbinte la temperatura de 130…150°C. Durata coacerii este de 90…120 min, în funcţie de dimensiunile şi masa produsului până când temperatura în centrul pâinii va atinge 69…71°C. The heat treatment is done by baking with hot air at a temperature of 130…150°C. The baking time is 90…120 min, depending on the size and mass of the product, until the temperature in the center of the bread reaches 69…71°C.
După coacere produsul se răceşte în aer la temperatura de 4°C. Pâinea de carne se ambalează în folie de celofan sau pergament şi se depozitează la temperatura de 2…6°C şi umiditatea de 75…80%. Durata de valabilitate este de 3 zile. After baking, the product is cooled in air at a temperature of 4°C. The meatloaf is wrapped in cellophane or parchment foil and stored at a temperature of 2…6°C and a humidity of 75…80%. The shelf life is 3 days.
Exemplul 2 Example 2
Iniţial se pregăteşte materia primă: carnea de bovină de calitate superioară se fierbe la temperatura de 90…100°C, timp de 20…25 min; ficatul de porcină se blanşează la temperatura de 90…100°C, timp de 15…20 min, apoi se răcesc până la temperatura de 6…8°C; carnea de bovină, ficatul şi slănina se mărunţesc separat la wolf prin sită cu diametrul ochiurilor de 3 mm. Initially, the raw material is prepared: high-quality beef is boiled at a temperature of 90…100°C for 20…25 min; pork liver is blanched at a temperature of 90…100°C for 15…20 min, then cooled to a temperature of 6…8°C; beef, liver and bacon are chopped separately using a meat grinder through a sieve with a mesh diameter of 3 mm.
Pentru a obţine 1 kg de produs finit, în cuter se adaugă componentele: 410 g carne de bovină, 200 g slănină de porcină şi 200 g ficat de porcină pregătite anterior; 150 ml bulion de la fierberea cărnii, 20 g ouă de găină, 70 g şrot de nucă, precum şi componentele auxiliare în cantitate de 2,2 g sare, 0,11 g zahăr tos, 0,085 g piper negru, 0,055 g cardamon sau nucşoară, 0,020 g mărar proaspăt. Masa obţinută se dozează în caserole dreptunghiulare din folii de aluminiu, prealabil unse cu ulei de floarea-soarelui, iar suprafaţa tocăturii se unge cu ou spumat. To obtain 1 kg of finished product, add the following components to the mincer: 410 g of beef, 200 g of pork bacon and 200 g of pork liver previously prepared; 150 ml of broth from boiling the meat, 20 g of chicken eggs, 70 g of walnut meal, as well as auxiliary components in the amount of 2.2 g of salt, 0.11 g of granulated sugar, 0.085 g of black pepper, 0.055 g of cardamom or nutmeg, 0.020 g of fresh dill. The resulting mass is dosed into rectangular aluminum foil casseroles, previously greased with sunflower oil, and the surface of the mince is greased with beaten egg.
Etapele următoare sunt similare cu cele din exemplul 1. The following steps are similar to those in example 1.
Exemplul 3 Example 3
Iniţial se pregăteşte materia primă: carnea de bovină de calitate superioară se fierbe la temperatura de 90…100°C, timp de 20…25 min; ficatul de porcină se blanşează la temperatura de 90…100°C, timp de 15…20 min, apoi se răcesc până la temperatura de 6…8°C; carnea de bovină, ficatul şi slănina se mărunţesc separat la wolf prin sită cu diametrul ochiurilor de 3 mm. Initially, the raw material is prepared: high-quality beef is boiled at a temperature of 90…100°C for 20…25 min; pork liver is blanched at a temperature of 90…100°C for 15…20 min, then cooled to a temperature of 6…8°C; beef, liver and bacon are chopped separately using a meat grinder through a sieve with a mesh diameter of 3 mm.
Pentru a obţine 1 kg de produs finit, în cuter se adaugă componentele: 340 g carne de bovină, 200 g slănină de porcină şi 250 g ficat de porcină pregătite anterior, 150 ml bulion de la fierberea cărnii, 20 g ouă de găină, 90 g şrot de nucă, precum şi componentele auxiliare în cantitate de 2,2 g sare, 0,11 g zahăr tos, 0,085 g piper negru, 0,055 g cardamon sau nucşoară, 0,020 g mărar proaspăt. Masa obţinută se dozează în caserole dreptunghiulare din folii de aluminiu, prealabil unse cu ulei de floarea-soarelui, iar suprafaţa tocăturii se unge cu ou spumat. To obtain 1 kg of finished product, the following components are added to the mincer: 340 g of beef, 200 g of pork bacon and 250 g of pork liver previously prepared, 150 ml of broth from boiling the meat, 20 g of chicken eggs, 90 g of walnut meal, as well as auxiliary components in the amount of 2.2 g of salt, 0.11 g of granulated sugar, 0.085 g of black pepper, 0.055 g of cardamom or nutmeg, 0.020 g of fresh dill. The resulting mass is dosed into rectangular aluminum foil casseroles, previously greased with sunflower oil, and the surface of the mince is greased with whipped egg.
Etapele următoare sunt similare cu cele din exemplul 1. The following steps are similar to those in example 1.
Tabel Table
Proprietăţile senzoriale şi caracteristicile fizico-chimice ale pâinii de carne Sensory properties and physicochemical characteristics of meatloaf
N/o Proprietăţile senzoriale şi fizico-chimice Caracteristica pâinii de carne Exemplul 1 Exemplul 2 Exemplul 3 Proprietăţile senzoriale ale pâinii de carne 1 Aspectul exterior Pâine cu suprafaţa curată, uscată uniform, coaptă pe toată suprafaţa fără crăpături 2 Consistenţa Fină, cremoasă sub formă de pastă 3 Aspectul în secţiune Compoziţia uniform amestecată, fin mărunţită cu bucăţele de carne şi ficat cu dimensiunile de cel mult 3 mm 4 Culoarea cafenie deschisă, crem cafenie cafenie 5 Gustul şi mirosul Caracteristic tipului dat de produs cu aromă de condimente, potrivit de sărat, fără gust şi miros străin Gust şi miros de nuci slab evidenţiat Gust şi miros de nuci slab evidenţiat Gust şi miros de nuci pronunţat Caracteristicile fizico-chimice ale pâinii de carne 1 Fracţia masică de umiditate, % 60,2±0,01 59,7±0,03 59,1±0,02 2 Fracţia masică de sare, % 1,9±0,1 1,9±0,1 1,9±0,1 3 Fracţia masică de proteină, % 14,17±0,01 14,34±0,02 14,88±0,02 4 Fracţia masică de lipide, % 26,61±0,04 25,78±0,03 25,23±0,03N/a Sensory and physico-chemical properties Characteristics of meat loaf Example 1 Example 2 Example 3 Sensory properties of meat loaf 1 External appearance Bread with a clean, evenly dried surface, baked on the entire surface without cracks 2 Consistency Fine, creamy in the form of a paste 3 Appearance in section Uniformly mixed, finely chopped composition with pieces of meat and liver with dimensions of no more than 3 mm 4 Light brown color, cream brownish brown 5 Taste and smell Characteristic of the given type of product with a spicy aroma, suitable for salting, without foreign taste and smell Weakly pronounced nutty taste and smell Weakly pronounced nutty taste and smell Pronounced nutty taste and smell Physico-chemical characteristics of meat loaf 1 Moisture mass fraction, % 60.2±0.01 59.7±0.03 59.1±0.02 2 Mass fraction of salt, % 1.9±0.1 1.9±0.1 1.9±0.1 3 Mass fraction of protein, % 14.17±0.01 14.34±0.02 14.88±0.02 4 Mass fraction of lipids, % 26.61±0.04 25.78±0.03 25.23±0.03
1. RU 2201702 C2 2003.04.10 1. RU 2201702 C2 2003.04.10
2. RU 2210935 C1 2003.08.27 2. RU 2210935 C1 2003.08.27
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150024A MD947Z (en) | 2014-12-03 | 2015-02-25 | Process for producing meat bread |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20140152 | 2014-12-03 | ||
| MDS20150024A MD947Z (en) | 2014-12-03 | 2015-02-25 | Process for producing meat bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD947Y MD947Y (en) | 2015-09-30 |
| MD947Z true MD947Z (en) | 2016-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20150024A MD947Z (en) | 2014-12-03 | 2015-02-25 | Process for producing meat bread |
Country Status (1)
| Country | Link |
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| MD (1) | MD947Z (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2144776C1 (en) * | 1998-09-23 | 2000-01-27 | Кряжев Владимир Иванович | Sausage product manufacture method |
| MD1911G2 (en) * | 2001-09-19 | 2002-11-30 | Виталие ХАРТИ | Process for headcheese production (variants) |
| RU2201702C2 (en) * | 2001-05-28 | 2003-04-10 | Пятигорский государственный технологический университет | Method of producing meat loaf |
| RU2210935C1 (en) * | 2002-10-08 | 2003-08-27 | Геута Вадим Сергеевич | First-grade meat loaf "podmoskovny" and method for producing the same |
| RU2348255C1 (en) * | 2007-07-25 | 2009-03-10 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Method of manufacturing cooked sausage products |
| UA71402U (en) * | 2012-01-05 | 2012-07-10 | Харьковский Государственный Университет Питания И Торговли | Method for producing high grade special meat loaf |
| MD556Z (en) * | 2012-04-05 | 2013-06-30 | Технический университет Молдовы | Process for producing liver paste |
-
2015
- 2015-02-25 MD MDS20150024A patent/MD947Z/en not_active IP Right Cessation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2144776C1 (en) * | 1998-09-23 | 2000-01-27 | Кряжев Владимир Иванович | Sausage product manufacture method |
| RU2201702C2 (en) * | 2001-05-28 | 2003-04-10 | Пятигорский государственный технологический университет | Method of producing meat loaf |
| MD1911G2 (en) * | 2001-09-19 | 2002-11-30 | Виталие ХАРТИ | Process for headcheese production (variants) |
| RU2210935C1 (en) * | 2002-10-08 | 2003-08-27 | Геута Вадим Сергеевич | First-grade meat loaf "podmoskovny" and method for producing the same |
| RU2348255C1 (en) * | 2007-07-25 | 2009-03-10 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Method of manufacturing cooked sausage products |
| UA71402U (en) * | 2012-01-05 | 2012-07-10 | Харьковский Государственный Университет Питания И Торговли | Method for producing high grade special meat loaf |
| MD556Z (en) * | 2012-04-05 | 2013-06-30 | Технический университет Молдовы | Process for producing liver paste |
Also Published As
| Publication number | Publication date |
|---|---|
| MD947Y (en) | 2015-09-30 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) |