RU2000111186A - METHOD OF CANNED FOOD PRODUCTION ON THE BASIS OF POULTRY MEAT FOR MEDICAL-PREVENTIVE FEED - Google Patents
METHOD OF CANNED FOOD PRODUCTION ON THE BASIS OF POULTRY MEAT FOR MEDICAL-PREVENTIVE FEEDInfo
- Publication number
- RU2000111186A RU2000111186A RU2000111186/13A RU2000111186A RU2000111186A RU 2000111186 A RU2000111186 A RU 2000111186A RU 2000111186/13 A RU2000111186/13 A RU 2000111186/13A RU 2000111186 A RU2000111186 A RU 2000111186A RU 2000111186 A RU2000111186 A RU 2000111186A
- Authority
- RU
- Russia
- Prior art keywords
- preparation
- poultry meat
- canned food
- pectin
- poultry
- Prior art date
Links
- 235000013594 poultry meat Nutrition 0.000 title claims 5
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 235000013324 preserved food Nutrition 0.000 title claims 2
- 238000002360 preparation method Methods 0.000 claims 5
- 235000010987 pectin Nutrition 0.000 claims 3
- 229920001277 pectin Polymers 0.000 claims 3
- 239000001814 pectin Substances 0.000 claims 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L Iron(II) sulfate Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 229960005070 ascorbic acid Drugs 0.000 claims 2
- 235000010323 ascorbic acid Nutrition 0.000 claims 2
- 239000011668 ascorbic acid Substances 0.000 claims 2
- 238000009924 canning Methods 0.000 claims 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims 2
- 229910000358 iron sulfate Inorganic materials 0.000 claims 2
- 235000018102 proteins Nutrition 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 claims 2
- 210000004369 Blood Anatomy 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 210000004185 Liver Anatomy 0.000 claims 1
- 235000021336 beef liver Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 claims 1
- 239000010836 blood and blood product Substances 0.000 claims 1
- 239000000306 component Substances 0.000 claims 1
- 235000020188 drinking water Nutrition 0.000 claims 1
- 239000003651 drinking water Substances 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 238000009472 formulation Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 229910052742 iron Inorganic materials 0.000 claims 1
- 239000002960 lipid emulsion Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 230000035764 nutrition Effects 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 230000003449 preventive Effects 0.000 claims 1
- 235000004252 protein component Nutrition 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 230000001954 sterilising Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 230000001225 therapeutic Effects 0.000 claims 1
Claims (1)
Мясо птицы - 30-47
Печень - 9-11
Жир куриный топленый - 2-5
Белковый компонент - 1-10
Препарат крови - 1-13
Пектин - 0,5-1,5
Кислота аскорбиновая - 0,03-0,09
Железо сернокислое - 0-0,05
Соль поваренная - 0,3-0,6
Экстракт пряностей - 0,0013-0,0017
Вода питьевая - ОстальноеMethod for the production of canned food based on poultry meat for therapeutic and preventive nutrition, including the preparation of poultry meat, poultry or beef liver, protein and fat components, blood product and pectin, preliminary heat treatment of raw meat, preparation of protein and fat emulsion, preparation of canning mass, homogenization , packing and sterilization, characterized in that pectin is introduced into the canning mass at the stage of preparation of the formulation, and iron sulfate is used as an additional source of iron nd in an amount of up to 50 mg% as a solution of ascorbic acid at the following component ratio,%:
Poultry meat - 30-47
Liver - 9-11
Baked chicken fat - 2-5
Protein component - 1-10
Blood preparation - 1-13
Pectin - 0.5-1.5
Ascorbic acid - 0.03-0.09
Iron sulfate - 0-0,05
Salt - 0.3-0.6
Spice Extract - 0.0013-0.0017
Drinking Water - The Rest
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000111186/13A RU2197153C2 (en) | 2000-05-06 | 2000-05-06 | Method of producing preserves on base of poultry meat for prophylactic alimentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2000111186/13A RU2197153C2 (en) | 2000-05-06 | 2000-05-06 | Method of producing preserves on base of poultry meat for prophylactic alimentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2000111186A true RU2000111186A (en) | 2002-08-20 |
| RU2197153C2 RU2197153C2 (en) | 2003-01-27 |
Family
ID=20234231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2000111186/13A RU2197153C2 (en) | 2000-05-06 | 2000-05-06 | Method of producing preserves on base of poultry meat for prophylactic alimentation |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2197153C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2483591C1 (en) * | 2011-10-13 | 2013-06-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method for production of poultry meat preserves for medical and preventive alimentation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2512227C1 (en) * | 2012-11-27 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "chicken meat in sour cream white sauce" |
-
2000
- 2000-05-06 RU RU2000111186/13A patent/RU2197153C2/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2483591C1 (en) * | 2011-10-13 | 2013-06-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method for production of poultry meat preserves for medical and preventive alimentation |
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