RU2001108164A - METHOD FOR PRODUCING PASTE FROM Poultry MEAT FOR DIET FOOD - Google Patents
METHOD FOR PRODUCING PASTE FROM Poultry MEAT FOR DIET FOODInfo
- Publication number
- RU2001108164A RU2001108164A RU2001108164/13A RU2001108164A RU2001108164A RU 2001108164 A RU2001108164 A RU 2001108164A RU 2001108164/13 A RU2001108164/13 A RU 2001108164/13A RU 2001108164 A RU2001108164 A RU 2001108164A RU 2001108164 A RU2001108164 A RU 2001108164A
- Authority
- RU
- Russia
- Prior art keywords
- chicken
- meat
- boiled
- carrots
- heat treatment
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims 3
- 235000013594 poultry meat Nutrition 0.000 title claims 3
- 235000005911 diet Nutrition 0.000 title claims 2
- 230000037213 diet Effects 0.000 title 1
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000287828 Gallus gallus Species 0.000 claims 6
- 238000009835 boiling Methods 0.000 claims 3
- 235000013372 meat Nutrition 0.000 claims 3
- 240000002860 Daucus carota Species 0.000 claims 2
- 235000002767 Daucus carota Nutrition 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 2
- 240000002840 Allium cepa Species 0.000 claims 1
- 102000020504 Collagenase family Human genes 0.000 claims 1
- 108060005980 Collagenase family Proteins 0.000 claims 1
- 229940088598 Enzyme Drugs 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 210000004185 Liver Anatomy 0.000 claims 1
- 241001465754 Metazoa Species 0.000 claims 1
- 210000002784 Stomach Anatomy 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 229960002424 collagenase Drugs 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 230000000378 dietary Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 230000035764 nutrition Effects 0.000 claims 1
- 235000002732 oignon Nutrition 0.000 claims 1
- 244000144977 poultry Species 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 230000002797 proteolythic Effects 0.000 claims 1
Claims (1)
Мясо куриное механической обвалки - 25-30
Печень куриная бланшированная - 8-12
Сердце куриное отварное - 8-12
Желудки куриные отварные - 8-12
Пищевой гидролизат - 8-12
Жир куриный топленый - 2-6
Морковь - 6-8
Лук - 4-6
Бульон куриный - ОстальноеA method of obtaining a paste of poultry meat for dietary nutrition, including preliminary heat treatment and grinding of chicken offal, preparation of minced meat according to the recipe and its mixing, filling the shells, cooking and cooling, characterized in that at the stage of compiling the meat, the meat is deboned additionally , food hydrolyzate, obtained from animals and poultry legs, subjected to heat treatment at a temperature of 110-120 o C and a pressure of P = 10 5 Pa during 2-3 hours, crushed to a size of 2-3 pieces m and the treated with a solution of an enzyme preparation with proteolytic action of collagenase concentration 0,048-0,05 g / g of protein at a temperature of 37-40 o C, pH = 6.8-7.0, liquor ratio 1: 1 during 120-130 min; boiled carrots in the following ratio of components, wt. %:
Mechanical deboned chicken meat - 25-30
Blanched chicken liver - 8-12
Boiled chicken heart - 8-12
Boiled chicken stomachs - 8-12
Food hydrolyzate - 8-12
Melted Chicken Fat - 2-6
Carrots - 6-8
Onion - 4-6
Chicken Broth - Else
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2001108164/13A RU2198560C2 (en) | 2001-03-26 | 2001-03-26 | Method of preparing paste from poultry meat for dietetic feeding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2001108164/13A RU2198560C2 (en) | 2001-03-26 | 2001-03-26 | Method of preparing paste from poultry meat for dietetic feeding |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2001108164A true RU2001108164A (en) | 2003-02-20 |
| RU2198560C2 RU2198560C2 (en) | 2003-02-20 |
Family
ID=20247649
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2001108164/13A RU2198560C2 (en) | 2001-03-26 | 2001-03-26 | Method of preparing paste from poultry meat for dietetic feeding |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2198560C2 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012121612A1 (en) * | 2011-03-04 | 2012-09-13 | Meat Biologics Research Limited | Method of manufacture of an edible composition |
| RU2448531C1 (en) * | 2011-03-17 | 2012-04-27 | Сергей Геннадьевич Юзов | Method for production of raw smoked and raw dried boneless steak meat products |
| RU2517850C2 (en) * | 2012-01-26 | 2014-06-10 | Общество с ограниченной ответственностью научно-производственная организация "Стратегия" (ООО НПО "Стратегия") | Meat pate and its production method |
| RU2546890C1 (en) * | 2014-02-07 | 2015-04-10 | Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) | By-products based preserves |
| RU2601592C1 (en) * | 2015-07-21 | 2016-11-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Магнитогорский государственный технический университет им. Г.И. Носова" (ФГБОУ ВПО "МГТУ") | Method for production of chopped meat semi-finished products |
| RU2632172C2 (en) * | 2015-12-31 | 2017-10-02 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" | Meat-and-vegetable pate |
| CN107840596A (en) * | 2017-10-19 | 2018-03-27 | 无锡市众润新型建材有限公司 | One kind production additional agent prescription of concrete polycarboxylate |
| RU2685129C1 (en) * | 2018-10-26 | 2019-04-16 | Андрей Васильевич Красильников | Culinary product cooking method with by-products usage |
| RU2701798C1 (en) * | 2019-03-26 | 2019-10-01 | Константин Николаевич Брыкин | Method for production of protein-fatty meat cream |
| RU2737402C1 (en) * | 2020-03-17 | 2020-11-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Meat and vegetable pate production method |
-
2001
- 2001-03-26 RU RU2001108164/13A patent/RU2198560C2/en not_active IP Right Cessation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Martín‐Sánchez et al. | Alternatives for efficient and sustainable production of surimi: A review | |
| US3276880A (en) | Method of preparing meat products | |
| CN1234990A (en) | Ham sausage and production thereof | |
| Anal et al. | Protein hydrolysates and bioactive peptides from seafood and crustacean waste: Their extraction, bioactive properties and industrial perspectives | |
| RU2001108164A (en) | METHOD FOR PRODUCING PASTE FROM Poultry MEAT FOR DIET FOOD | |
| CN111264828A (en) | Squid solid seasoning and preparation method thereof | |
| ZA200603335B (en) | Food product and process for reducing oil and fat content in cooked food | |
| RU2198560C2 (en) | Method of preparing paste from poultry meat for dietetic feeding | |
| WO2007086762A1 (en) | Enzymatic recovery of protein | |
| CN111296822A (en) | High-calcium pig bone sauce rich in dietary fibers and preparation method thereof | |
| CN1026856C (en) | Preparing process and application of Amorphophallus rivieri food additive | |
| RU2001131956A (en) | A method of obtaining a paste for dietary and preventive nutrition | |
| RU2711915C1 (en) | Method of producing protein hydrolyzate from secondary fish raw material | |
| JP2005176620A (en) | Method for producing hydrolyzate of animal protein and food comprising the same hydrolytic product | |
| CN104770757A (en) | Spicy baked eel | |
| JP2006280306A (en) | Synthetic meat and method for producing the same | |
| RU2732033C1 (en) | Functional purpose meat paste preparation method | |
| KR19980036663A (en) | Manufacturing method of dried fish popping chips | |
| CN118844584A (en) | Prefabricated dish and preparation method and application thereof | |
| JPS60192543A (en) | Production of shaved dried edible meat | |
| RU2512334C2 (en) | Method for manufacture of vegetal-and-fish pastes and pates from bighead (versions) | |
| Shahidi et al. | Seal meat: A unique source of muscle food for health and nutrition | |
| CN101073414A (en) | Defatted dried meat floss | |
| DELANNOY | Little or Underutilized Marine Resources | |
| JPH0638734B2 (en) | Peptide composition derived from blood mixture |