RU2001103449A - METHOD FOR PREPARING FORMED PROTEIN PRODUCT - Google Patents

METHOD FOR PREPARING FORMED PROTEIN PRODUCT

Info

Publication number
RU2001103449A
RU2001103449A RU2001103449/13A RU2001103449A RU2001103449A RU 2001103449 A RU2001103449 A RU 2001103449A RU 2001103449/13 A RU2001103449/13 A RU 2001103449/13A RU 2001103449 A RU2001103449 A RU 2001103449A RU 2001103449 A RU2001103449 A RU 2001103449A
Authority
RU
Russia
Prior art keywords
protein product
soy protein
pasty mixture
formed protein
preparing formed
Prior art date
Application number
RU2001103449/13A
Other languages
Russian (ru)
Other versions
RU2206232C2 (en
Inventor
Сергей Михайлович Доценко
Владимир Арнольдович Тильба
Сергей Анатольевич Иванов
Татьяна Петровна Скрипникова
Ольга Валерьевна Скрипко
Original Assignee
Всероссийский научно-исследовательский институт сои
Filing date
Publication date
Application filed by Всероссийский научно-исследовательский институт сои filed Critical Всероссийский научно-исследовательский институт сои
Priority to RU2001103449/13A priority Critical patent/RU2206232C2/en
Priority claimed from RU2001103449/13A external-priority patent/RU2206232C2/en
Publication of RU2001103449A publication Critical patent/RU2001103449A/en
Application granted granted Critical
Publication of RU2206232C2 publication Critical patent/RU2206232C2/en

Links

Claims (1)

Способ приготовления формованного белкового продукта, включающий приготовление тестообразной смеси, ее формование и сушку, отличающийся тем, что тестообразную смесь готовят на основе соевого белкового продукта при следующем соотношении компонентов, вес. %: соевый белковый продукт 65, крахмал картофельный 30, концентрат мясного бульона 5, при влажности соевого белкового продукта равной 35% и тестообразной смеси 29%, причем формование производят путем гранулирования с диаметром гранул 2-3 мм, а сушку гранул осуществляют при температуре 175-210oС с экспозицией 12-17 мин.A method of preparing a molded protein product, including the preparation of a pasty mixture, its molding and drying, characterized in that the pasty mixture is prepared on the basis of a soy protein product in the following ratio of components, weight. %: soy protein product 65, potato starch 30, meat broth concentrate 5, with a moisture content of soy protein product of 35% and a pasty mixture of 29%, moreover, molding is carried out by granulation with a diameter of granules of 2-3 mm, and the drying of granules is carried out at a temperature of 175 -210 o With an exposure of 12-17 minutes
RU2001103449/13A 2001-02-05 2001-02-05 Method for preparing formed protein product RU2206232C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001103449/13A RU2206232C2 (en) 2001-02-05 2001-02-05 Method for preparing formed protein product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001103449/13A RU2206232C2 (en) 2001-02-05 2001-02-05 Method for preparing formed protein product

Publications (2)

Publication Number Publication Date
RU2001103449A true RU2001103449A (en) 2003-01-20
RU2206232C2 RU2206232C2 (en) 2003-06-20

Family

ID=29209269

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001103449/13A RU2206232C2 (en) 2001-02-05 2001-02-05 Method for preparing formed protein product

Country Status (1)

Country Link
RU (1) RU2206232C2 (en)

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