PL439767A1 - Method of producing culinary ostrich meat - Google Patents

Method of producing culinary ostrich meat

Info

Publication number
PL439767A1
PL439767A1 PL439767A PL43976721A PL439767A1 PL 439767 A1 PL439767 A1 PL 439767A1 PL 439767 A PL439767 A PL 439767A PL 43976721 A PL43976721 A PL 43976721A PL 439767 A1 PL439767 A1 PL 439767A1
Authority
PL
Poland
Prior art keywords
ostrich meat
oil
steaks
producing culinary
mustard
Prior art date
Application number
PL439767A
Other languages
Polish (pl)
Inventor
Krzysztof Lendzion
Original Assignee
Strusia Kraina & Mobax Dudka Motz Spółka Jawna
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 Strusia Kraina & Mobax Dudka Motz Spółka Jawna filed Critical Strusia Kraina & Mobax Dudka Motz Spółka Jawna
Priority to PL439767A priority Critical patent/PL439767A1/en
Publication of PL439767A1 publication Critical patent/PL439767A1/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania kulinarnego mięsa strusiego na steki z dodatkiem substancji prozdrowotnych gotowego do użycia techniką sous vide i grillowania. Sposób wytwarzania kulinarnego mięsa strusiego, które najpierw obrabia się wstępnie, oraz kroi się na steki charakteryzuje się tym, że przygotowuje się marynatę o składzie procentowym: musztarda sarepska 38,80 — 47,42%, sproszkowane liście świętej bazylii 0,09 — 0,10%, miód wielokwiatowy 28,01 - 34,23%, chlorek potasu 1,25 – 1,53%, sól kuchenna 3,34 — 4,08% ocet jabłkowy 5,27 — 6,45%, standaryzowany ekstrakt z owoców aceroli 17,00% wit. C 3,67 – 4,49%, suszone owoce cytryńca chińskiego 0,17 — 0,21%, ekstrakt z cytryńca chińskiego 4:1 0,09 — 0,11%, olej gorczycowy 1,63 — 1,99%, olej rzepakowy 6,78 — 8,28%, olej z amarantusa 0,90 – 1,10%.The subject of the application is a method of producing culinary ostrich meat for steaks with the addition of health-promoting substances, ready for use using the sous vide and grilling technique. The method of producing culinary ostrich meat, which is first pre-processed and cut into steaks, is characterized by the fact that a marinade is prepared with the following percentage composition: sarepska mustard 38.80 - 47.42%, powdered holy basil leaves 0.09 - 0, 10%, multiflower honey 28.01 - 34.23%, potassium chloride 1.25 - 1.53%, common salt 3.34 - 4.08%, apple cider vinegar 5.27 - 6.45%, standardized fruit extract acerola 17.00% vit. C 3.67 - 4.49%, dried fruits of Schisandra chinensis 0.17 - 0.21%, extract of Schisandra chinensis 4:1 0.09 - 0.11%, mustard oil 1.63 - 1.99%, rapeseed oil 6.78 - 8.28%, amaranth oil 0.90 - 1.10%.

PL439767A 2021-12-07 2021-12-07 Method of producing culinary ostrich meat PL439767A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL439767A PL439767A1 (en) 2021-12-07 2021-12-07 Method of producing culinary ostrich meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL439767A PL439767A1 (en) 2021-12-07 2021-12-07 Method of producing culinary ostrich meat

Publications (1)

Publication Number Publication Date
PL439767A1 true PL439767A1 (en) 2023-06-12

Family

ID=86701204

Family Applications (1)

Application Number Title Priority Date Filing Date
PL439767A PL439767A1 (en) 2021-12-07 2021-12-07 Method of producing culinary ostrich meat

Country Status (1)

Country Link
PL (1) PL439767A1 (en)

Similar Documents

Publication Publication Date Title
CN106036838B (en) Rana sylvatica Le conte bone ready-to-eat snack food formula and manufacture craft
SG11201901456SA (en) Liquid condiment containing solid ingredient
PL439767A1 (en) Method of producing culinary ostrich meat
PH22018000728U1 (en) Process of making spanish style jackfruit preserve
RU2510221C1 (en) Method for production of preserves "marinated fried fish"
RU2503317C1 (en) Method for production of preserves "marinated fried fish"
RU2502308C1 (en) Method for preparation of preserves "marinated fried fish"
RU2502429C1 (en) Method for preparation of preserves "marinated fried fish"
RU2502309C1 (en) Method for production of preserves "marinated fried fish"
CN105886269A (en) Method for processing and making white pitaya fruit wine
RU2502305C1 (en) Method for production of preserves "marinated fried fish"
RU2502310C1 (en) Method for production of preserves "marinated fried fish"
PH22018000731U1 (en) Formulation of making spanish style jackfruit preserve
RU2501314C1 (en) Method for production of preserves "laminaria with aubergines in sweet tomato sauce"
RU2504217C1 (en) Method for production of preserved lagenaria appetisers in hot tomato sauce
RU2514278C1 (en) Method for production of preserves "fried mullet in tomato sauce"
RU2497406C1 (en) Method for production of preserves "fried capelin with vegetables in tomato sauce"
RU2502430C1 (en) Method for preparation of preserves "marinated fried fish"
RU2576939C1 (en) Method for production of preserved "autumn vegetable salad with fish"
RU2514166C1 (en) Method for production of preserves "fried flounder in tomato sauce"
RU2500228C1 (en) Method for production of preserves "marinated fried fish"
RU2576940C1 (en) Method for production of preserved "autumn vegetable salad with fish"
RU2514707C1 (en) Method for production of preserves "fried anchovy in tomato sauce"
RU2502306C1 (en) Method for production of preserves "marinated fish with tomato paste"
RU2502391C1 (en) Method for production of preserves "fried sprats with vegetables in tomato sauce"