RU2008116384A - METHOD FOR PRODUCING CUTTING SEMI-FINISHED PRODUCTS - Google Patents
METHOD FOR PRODUCING CUTTING SEMI-FINISHED PRODUCTS Download PDFInfo
- Publication number
- RU2008116384A RU2008116384A RU2008116384/13A RU2008116384A RU2008116384A RU 2008116384 A RU2008116384 A RU 2008116384A RU 2008116384/13 A RU2008116384/13 A RU 2008116384/13A RU 2008116384 A RU2008116384 A RU 2008116384A RU 2008116384 A RU2008116384 A RU 2008116384A
- Authority
- RU
- Russia
- Prior art keywords
- beef
- minced meat
- rumen
- finished products
- minced
- Prior art date
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- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
Способ производства рубленых полуфабрикатов, предусматривающий подготовку мясного сырья говядины и свинины, включающую размораживание, разделку, обвалку, односортную жиловку, измельчение, составление фарша, перемешивание до однородной массы, формовку котлет, панирование, замораживание и упаковку, отличающийся тем, что в состав фарша дополнительно вводят рубец говяжий, который предварительно очищают, промывают, измельчают, замачивают в белковом продукте, содержащем микробную ассоциацию кефирных грибков, при соотношении рубец:биомасса 2:1 при температуре 0-4°С с выдержкой 1-1,5 ч, после чего добавляют карбонат натрия в количестве 1 г на 100 г говяжьего рубца до рН 5,8-6,0, отжимают, повторно измельчают при следующем соотношении компонентов фарша, мас.%: ! Говядина жилованная односортная28,5-35,0Свинина жилованная односортная17,5Говяжий рубец, прошедший биотехнологическую обработку16,0-22,5Лук репчатый11,5Вода питьевая7,0Сухари в фарш и для панировки7,0Молоко коровье цельное (сухое)1,0Яйцо1,8Каррагинан0,5Специи (соль, чеснок, перец черный, сахар, экстракт говядины)остальноеMethod for the production of chopped semi-finished products, involving the preparation of raw meat of beef and pork, including thawing, cutting, deboning, one-sorted vein, grinding, minced meat, mixing to a homogeneous mass, molding cutlets, breading, freezing and packaging, characterized in that the minced meat is additionally a beef scar is introduced, which is pre-cleaned, washed, ground, soaked in a protein product containing a microbial association of kefir fungi, with a ratio of rumen: biomass 2: 1 at a temperature of 0-4 ° C with an exposure of 1-1.5 hours, after which sodium carbonate is added in an amount of 1 g per 100 g of beef rumen to a pH of 5.8-6.0, squeezed, re-crushed in the following ratio minced meat components, wt.%:! Single-sorted veal beef salt, garlic, black pepper, sugar, beef extract)
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008116384/13A RU2377931C1 (en) | 2008-04-24 | 2008-04-24 | Method of production of minced semi-finished products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008116384/13A RU2377931C1 (en) | 2008-04-24 | 2008-04-24 | Method of production of minced semi-finished products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008116384A true RU2008116384A (en) | 2009-10-27 |
| RU2377931C1 RU2377931C1 (en) | 2010-01-10 |
Family
ID=41352765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008116384/13A RU2377931C1 (en) | 2008-04-24 | 2008-04-24 | Method of production of minced semi-finished products |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2377931C1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498640C1 (en) * | 2012-08-10 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserves "paunches with cabbages in main red sauce " |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2471373C1 (en) * | 2011-08-08 | 2013-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Восточно-Сибирский государственный университет технологий и управления" | Method for production of dry natural food additive for meat products manufacture |
| RU2507934C1 (en) * | 2012-11-27 | 2014-02-27 | Олег Иванович Квасенков | Method for production of "organ meat balls" preserves |
| RU2518294C1 (en) * | 2013-01-22 | 2014-06-10 | Общество с ограниченной ответственностью научно-производственная организация "Стратегия" | Recipe composition of chopped semi-product with protein-and-fat emulsion |
| RU2726334C2 (en) * | 2018-03-29 | 2020-07-13 | Федеральное государственное бюджетное учреждение науки Федеральный исследовательский центр "Якутский научный центр Сибирского отделения Российской академии наук" | Method for preparation of small lump semi-products from reindeer by-product |
| RU2706579C1 (en) * | 2019-06-03 | 2019-11-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Мурманский государственный технический университет" (ФГБОУ ВО "МГТУ") | Method of cooked sausage production |
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2008
- 2008-04-24 RU RU2008116384/13A patent/RU2377931C1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498640C1 (en) * | 2012-08-10 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserves "paunches with cabbages in main red sauce " |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2377931C1 (en) | 2010-01-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| QB4A | Licence on use of patent |
Free format text: LICENCE Effective date: 20140908 |
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| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20170425 |