RU2010127612A - METHOD FOR PRODUCING PROTEIN-VITAMIN-MINERAL CONCENTRATE - Google Patents
METHOD FOR PRODUCING PROTEIN-VITAMIN-MINERAL CONCENTRATE Download PDFInfo
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- RU2010127612A RU2010127612A RU2010127612/13A RU2010127612A RU2010127612A RU 2010127612 A RU2010127612 A RU 2010127612A RU 2010127612/13 A RU2010127612/13 A RU 2010127612/13A RU 2010127612 A RU2010127612 A RU 2010127612A RU 2010127612 A RU2010127612 A RU 2010127612A
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- protein
- paste
- clot
- soy protein
- molding
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
1. Способ получения белково-витаминно-минерального концентрата, включающий приготовление мясной субпродуктовой пасты и соевого белкового сгустка на основе соевой белковой дисперсной системы путем термокислотной коагуляции белка в ней раствором органической кислоты, отжим влаги от сгустка, его смешивание с пастой и формование, отличающийся тем, что мясную пасту готовят на основе субпродуктового полуфабриката «Ноги цыпленка бройлера» путем предварительной их баротермической обработки в режиме с последующим тонким измельчением и гомогенизацией, смешиванием с белковым сгустком влажностью 35-40% в соотношении 1:1, формованием до диаметра гранул 1-2 мм и их сушкой при температуре 100-105°С с экспозицией 25-30 мин. ! 2. Способ по п.1, отличающийся тем, что термокислотную коагуляцию белка в соевой белковой дисперсной системе осуществляют смесью 5%-ных растворов янтарной и аскорбиновой кислот в соотношении 1:1. 1. The method of obtaining protein-vitamin-mineral concentrate, including the preparation of meat offal paste and soy protein clot based on soy protein dispersed system by thermoacid coagulation of protein in it with an organic acid solution, moisture extraction from the clot, its mixing with paste and molding, characterized in that the meat paste is prepared on the basis of an offal of the semi-finished product “Chicken broiler legs” by preliminary barothermic processing in the mode with subsequent fine grinding and homo by genization, mixing with a protein clot with a moisture content of 35-40% in a ratio of 1: 1, molding to a diameter of granules of 1-2 mm and drying them at a temperature of 100-105 ° C with an exposure of 25-30 minutes. ! 2. The method according to claim 1, characterized in that the thermoacid coagulation of the protein in the soy protein dispersed system is carried out with a mixture of 5% solutions of succinic and ascorbic acids in a ratio of 1: 1.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2010127612/13A RU2456826C2 (en) | 2010-07-02 | 2010-07-02 | Method for production of protein-vitamin-mineral concentrate |
Applications Claiming Priority (1)
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RU2010127612/13A RU2456826C2 (en) | 2010-07-02 | 2010-07-02 | Method for production of protein-vitamin-mineral concentrate |
Publications (2)
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RU2010127612A true RU2010127612A (en) | 2012-01-10 |
RU2456826C2 RU2456826C2 (en) | 2012-07-27 |
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RU2010127612/13A RU2456826C2 (en) | 2010-07-02 | 2010-07-02 | Method for production of protein-vitamin-mineral concentrate |
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Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2482696C2 (en) * | 2011-08-25 | 2013-05-27 | Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" | Method for preparation of protein-carbohydrate products of functional purpose |
RU2569148C2 (en) * | 2013-07-30 | 2015-11-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои"(ФГБНУ ВНИИ сои) | Method for manufacture of soya bean based protein-vitamin-lycopene food products |
RU2675491C2 (en) * | 2017-04-12 | 2018-12-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Method for cooking of the liver pate |
RU2684774C1 (en) * | 2017-11-02 | 2019-04-12 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" | Method for preparing food concentrate of increased food and biological value |
RU2668425C1 (en) * | 2017-11-29 | 2018-10-01 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" | Method of preparing food concentrate "borsch" of functional purpose |
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SU1558375A1 (en) * | 1988-04-15 | 1990-04-23 | Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" | Method of producing canned children food from meat and offal of chicken |
RU2160546C1 (en) * | 2000-05-16 | 2000-12-20 | Устинова Александра Васильевна | Homogenized meat product for infant dietary |
RU2223671C2 (en) * | 2002-03-19 | 2004-02-20 | Государственное учреждение Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности | Canned food based on chicken meat for prophylactic infant feeding |
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2010
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RU2456826C2 (en) | 2012-07-27 |
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