RU2006115037A - COMPOSITION FOR AMBASSADOR OF MEAT FOR THE PRODUCTION OF BAKED HAM PRODUCTS - Google Patents

COMPOSITION FOR AMBASSADOR OF MEAT FOR THE PRODUCTION OF BAKED HAM PRODUCTS Download PDF

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Publication number
RU2006115037A
RU2006115037A RU2006115037/13A RU2006115037A RU2006115037A RU 2006115037 A RU2006115037 A RU 2006115037A RU 2006115037/13 A RU2006115037/13 A RU 2006115037/13A RU 2006115037 A RU2006115037 A RU 2006115037A RU 2006115037 A RU2006115037 A RU 2006115037A
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RU
Russia
Prior art keywords
composition
production
meat
ambassador
ham products
Prior art date
Application number
RU2006115037/13A
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Russian (ru)
Other versions
RU2315482C1 (en
Inventor
Надежда Михайловна Ильина (RU)
Надежда Михайловна Ильина
В чеслав Евгеньевич Ильин (RU)
Вячеслав Евгеньевич Ильин
Наталь Александровна Попова (RU)
Наталья Александровна Попова
Людмила Владимировна Дуракова (RU)
Людмила Владимировна Дуракова
Original Assignee
Государственное образовательное учреждение высшего профессионального образовани Воронежска государственна технологическа академи (ВГТА) (RU)
Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ВГТА)
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Application filed by Государственное образовательное учреждение высшего профессионального образовани Воронежска государственна технологическа академи (ВГТА) (RU), Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ВГТА) filed Critical Государственное образовательное учреждение высшего профессионального образовани Воронежска государственна технологическа академи (ВГТА) (RU)
Priority to RU2006115037/13A priority Critical patent/RU2315482C1/en
Publication of RU2006115037A publication Critical patent/RU2006115037A/en
Application granted granted Critical
Publication of RU2315482C1 publication Critical patent/RU2315482C1/en

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    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Meat, Egg Or Seafood Products (AREA)

Claims (1)

Композиция для посола мяса при производстве запеченных ветчинных продуктов, содержащая соль поваренную пищевую, сахар, фосфат, каррагинан, нитрит натрия, отличающаяся тем, что в качестве жидкой фазы используют молочную сыворотку, в которую дополнительно вводят животный белок из плазмы крови, как белковый обогатитель, для повышения биологической ценности, эриторбат для закрепления окраски продукта при следующем соотношении ингредиентов, мас.%:A composition for salting meat in the production of baked ham products, containing edible salt, sugar, phosphate, carrageenan, sodium nitrite, characterized in that the whey is used as the liquid phase, into which animal protein from the blood plasma is additionally introduced, as a protein fortifier, to increase the biological value, erythorbate for fixing the color of the product in the following ratio of ingredients, wt.%: Сахар-песокGranulated sugar 1,81.8 КаррагинанCarrageenan 1,751.75 ФосфатPhosphate 1,251.25 Сухой животный белокDry animal protein   из плазмы кровиfrom blood plasma 3,03.0 Соль повареннаяCommon salt 7,07.0 Нитрит натрияSodium nitrite 0,0250,025 ЭриторбатErythorbate 0,140.14 Молочная сывороткаMilk serum ОстальноеRest
RU2006115037/13A 2006-05-02 2006-05-02 Meat salting composition for obtaining of baked ham products RU2315482C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2006115037/13A RU2315482C1 (en) 2006-05-02 2006-05-02 Meat salting composition for obtaining of baked ham products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2006115037/13A RU2315482C1 (en) 2006-05-02 2006-05-02 Meat salting composition for obtaining of baked ham products

Publications (2)

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RU2006115037A true RU2006115037A (en) 2007-11-10
RU2315482C1 RU2315482C1 (en) 2008-01-27

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RU2006115037/13A RU2315482C1 (en) 2006-05-02 2006-05-02 Meat salting composition for obtaining of baked ham products

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Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2502341C1 (en) * 2012-05-03 2013-12-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Ставропольский государственный аграрный университет" Composition for production of boiled ham in casing

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Publication number Publication date
RU2315482C1 (en) 2008-01-27

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Effective date: 20080503