RU2001120405A - Method for the production of smoked products - Google Patents

Method for the production of smoked products

Info

Publication number
RU2001120405A
RU2001120405A RU2001120405/13A RU2001120405A RU2001120405A RU 2001120405 A RU2001120405 A RU 2001120405A RU 2001120405/13 A RU2001120405/13 A RU 2001120405/13A RU 2001120405 A RU2001120405 A RU 2001120405A RU 2001120405 A RU2001120405 A RU 2001120405A
Authority
RU
Russia
Prior art keywords
production
minutes
smoked products
high pressure
liquid
Prior art date
Application number
RU2001120405/13A
Other languages
Russian (ru)
Other versions
RU2207024C2 (en
Inventor
Николай Леонидович Кудряшов
Наталья Николаевна Потипаева
Галина Васильевна Гуринович
Original Assignee
Кемеровский технологический институт пищевой промышленности
Filing date
Publication date
Application filed by Кемеровский технологический институт пищевой промышленности filed Critical Кемеровский технологический институт пищевой промышленности
Priority to RU2001120405/13A priority Critical patent/RU2207024C2/en
Priority claimed from RU2001120405/13A external-priority patent/RU2207024C2/en
Publication of RU2001120405A publication Critical patent/RU2001120405A/en
Application granted granted Critical
Publication of RU2207024C2 publication Critical patent/RU2207024C2/en

Links

Claims (1)

Способ производства копченых мясных продуктов, предусматривающий воздействие на них высоким давлением в присутствии жидкости, отличающийся тем, что обработку ведут в условиях циклических воздействий вначале высоким давлением 400-600 Мпа в течение 3 мин, затем атмосферным в течение 5 мин при трехкратном повторении циклов в посолочном рассоле, содержащем коптильный ароматизатор “Жидкий дым плюс”, с последующим доведением продукта до готовности.A method for the production of smoked meat products, comprising exposing them to high pressure in the presence of a liquid, characterized in that the treatment is carried out under cyclic conditions, first with a high pressure of 400-600 MPa for 3 minutes, then atmospheric for 5 minutes with three repetitions of cycles in curing brine containing smoke aroma “Liquid smoke plus”, followed by bringing the product to readiness.
RU2001120405/13A 2001-07-20 2001-07-20 Smoked product preparing method RU2207024C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001120405/13A RU2207024C2 (en) 2001-07-20 2001-07-20 Smoked product preparing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001120405/13A RU2207024C2 (en) 2001-07-20 2001-07-20 Smoked product preparing method

Publications (2)

Publication Number Publication Date
RU2001120405A true RU2001120405A (en) 2003-05-27
RU2207024C2 RU2207024C2 (en) 2003-06-27

Family

ID=29210073

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001120405/13A RU2207024C2 (en) 2001-07-20 2001-07-20 Smoked product preparing method

Country Status (1)

Country Link
RU (1) RU2207024C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613599B (en) * 2012-04-01 2013-10-02 孟庆海 Production method of purely natural dried yak meat without additives
CN107668538A (en) * 2016-08-01 2018-02-09 陆超 A kind of sootiness cured meat processing method for having bite

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