RU2003115491A - METHOD FOR PRODUCING SAUSAGE PRODUCTS - Google Patents

METHOD FOR PRODUCING SAUSAGE PRODUCTS Download PDF

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Publication number
RU2003115491A
RU2003115491A RU2003115491/13A RU2003115491A RU2003115491A RU 2003115491 A RU2003115491 A RU 2003115491A RU 2003115491/13 A RU2003115491/13 A RU 2003115491/13A RU 2003115491 A RU2003115491 A RU 2003115491A RU 2003115491 A RU2003115491 A RU 2003115491A
Authority
RU
Russia
Prior art keywords
chicken
meat
glucopex
carcasses
phos
Prior art date
Application number
RU2003115491/13A
Other languages
Russian (ru)
Inventor
Тагир Файзрахманович Саитбаталов (RU)
Тагир Файзрахманович Саитбаталов
Мунир Марварович Гафаров (RU)
Мунир Марварович Гафаров
Original Assignee
Тагир Файзрахманович Саитбаталов (RU)
Тагир Файзрахманович Саитбаталов
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 Тагир Файзрахманович Саитбаталов (RU), Тагир Файзрахманович Саитбаталов filed Critical Тагир Файзрахманович Саитбаталов (RU)
Priority to RU2003115491/13A priority Critical patent/RU2003115491A/en
Publication of RU2003115491A publication Critical patent/RU2003115491A/en

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Claims (1)

Способ производства колбасных изделий из куриного мяса, включающий обвалку, жиловку, измельчение и посол, выдержку, шприцевание, формование и термическую обработку путем обжарки с последующей варкой, отличающийся тем, что используют мясо механической обвалки куриное, мясо кусковое окорочков и грудной части тушек кур, вводят вспомогательное средство для куттирования Глюкопекс Фос в количестве 0,6 мас.%, а в качестве ароматических наполнителей вводят смесь пряностей Королевская в количестве 0,6 мас.% при следующем соотношении компонентов, мас.%:A method for the production of sausages from chicken meat, including boning, trimming, grinding and salting, aging, extrusion, molding and heat treatment by frying with subsequent cooking, characterized in that they use mechanical boning chicken meat, lumpy chicken legs and breast carcasses, Glucopex Phos is used in the amount of 0.6 wt.%, and the Royal mixture in the amount of 0.6 wt.% is introduced as aromatic fillers in the following ratio of components, ma from.%: Мясо механической обвалки куриное 48Meat mechanically separated chicken 48 Мясо кусковое окорочков и грудной части тушек кур 44Lump meat of chicken legs and breast carcasses 44 Глюкопекс Фос 0,6Glucopex Phos 0.6 Смесь пряностей Королевская 0,6Royal Spice Mix 0.6
RU2003115491/13A 2003-05-27 2003-05-27 METHOD FOR PRODUCING SAUSAGE PRODUCTS RU2003115491A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003115491/13A RU2003115491A (en) 2003-05-27 2003-05-27 METHOD FOR PRODUCING SAUSAGE PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003115491/13A RU2003115491A (en) 2003-05-27 2003-05-27 METHOD FOR PRODUCING SAUSAGE PRODUCTS

Publications (1)

Publication Number Publication Date
RU2003115491A true RU2003115491A (en) 2004-11-27

Family

ID=35610934

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003115491/13A RU2003115491A (en) 2003-05-27 2003-05-27 METHOD FOR PRODUCING SAUSAGE PRODUCTS

Country Status (1)

Country Link
RU (1) RU2003115491A (en)

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20050120