RU2014124567A - METHOD FOR PREPARING FORMED PROTEIN-VITAMIN PRODUCT - Google Patents

METHOD FOR PREPARING FORMED PROTEIN-VITAMIN PRODUCT Download PDF

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Publication number
RU2014124567A
RU2014124567A RU2014124567/13A RU2014124567A RU2014124567A RU 2014124567 A RU2014124567 A RU 2014124567A RU 2014124567/13 A RU2014124567/13 A RU 2014124567/13A RU 2014124567 A RU2014124567 A RU 2014124567A RU 2014124567 A RU2014124567 A RU 2014124567A
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RU
Russia
Prior art keywords
preparing
protein
vitamin
carrot
clot
Prior art date
Application number
RU2014124567/13A
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Russian (ru)
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RU2583082C2 (en
Inventor
Сергей Михайлович Доценко
Ольга Валерьевна Скрипко
Татьяна Кузьминишна Каленик
Елена Валентиновна Медведева
Original Assignee
Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" (ФГБНУ ВНИИ сои)
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Application filed by Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" (ФГБНУ ВНИИ сои) filed Critical Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" (ФГБНУ ВНИИ сои)
Priority to RU2014124567/13A priority Critical patent/RU2583082C2/en
Publication of RU2014124567A publication Critical patent/RU2014124567A/en
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Publication of RU2583082C2 publication Critical patent/RU2583082C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Способ приготовления формованного белково-витаминного продукта, включающий подготовку мясного компонента, приготовление соево-морковного сгустка - коагулята с получением на их основе бинарной белково-витаминной композиции и ее смешивание путем куттерования с дополнительными рецептурными компонентами, формование смеси и термообработку, отличающийся тем, что получение белково-витаминной композиции осуществляют при весовом соотношении мясной компонент : соево-морковный сгусток-коагулят как 1:1, а полученную композицию куттеруют совместно с дополнительными компонентами в пределах 6-10 мин, с последующим формованием смеси в гранулы или брикеты, их замораживанием перед термообработкой, которую осуществляют в режиме кондуктивной или конвективной сушки.A method of preparing a molded protein-vitamin product, including preparing a meat component, preparing a soya-carrot clot — a coagulum to obtain a binary protein-vitamin composition based on them and mixing it by chopping with additional prescription components, molding the mixture and heat treatment, characterized in that it protein-vitamin composition is carried out at a weight ratio of meat component: soya-carrot clot-coagulate as 1: 1, and the resulting composition is cutted together understood with additional components within 6-10 minutes, followed by molding the mixture into pellets or briquettes, they freeze before the heat treatment, which is performed in a conductive mode or convection drying.

Claims (1)

Способ приготовления формованного белково-витаминного продукта, включающий подготовку мясного компонента, приготовление соево-морковного сгустка - коагулята с получением на их основе бинарной белково-витаминной композиции и ее смешивание путем куттерования с дополнительными рецептурными компонентами, формование смеси и термообработку, отличающийся тем, что получение белково-витаминной композиции осуществляют при весовом соотношении мясной компонент : соево-морковный сгусток-коагулят как 1:1, а полученную композицию куттеруют совместно с дополнительными компонентами в пределах 6-10 мин, с последующим формованием смеси в гранулы или брикеты, их замораживанием перед термообработкой, которую осуществляют в режиме кондуктивной или конвективной сушки. A method of preparing a molded protein-vitamin product, including preparing a meat component, preparing a soya-carrot clot — a coagulum to obtain a binary protein-vitamin composition based on them and mixing it by chopping with additional prescription components, molding the mixture and heat treatment, characterized in that protein-vitamin composition is carried out at a weight ratio of meat component: soya-carrot clot-coagulate as 1: 1, and the resulting composition is cutted together understood with additional components within 6-10 minutes, followed by molding the mixture into pellets or briquettes, they freeze before the heat treatment, which is performed in a conductive mode or convection drying.
RU2014124567/13A 2014-06-17 2014-06-17 Method for preparation of moulded protein-vitamin product RU2583082C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2014124567/13A RU2583082C2 (en) 2014-06-17 2014-06-17 Method for preparation of moulded protein-vitamin product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2014124567/13A RU2583082C2 (en) 2014-06-17 2014-06-17 Method for preparation of moulded protein-vitamin product

Publications (2)

Publication Number Publication Date
RU2014124567A true RU2014124567A (en) 2015-12-27
RU2583082C2 RU2583082C2 (en) 2016-05-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
RU2014124567/13A RU2583082C2 (en) 2014-06-17 2014-06-17 Method for preparation of moulded protein-vitamin product

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RU (1) RU2583082C2 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2407398C2 (en) * 2009-01-23 2010-12-27 Государственное научное учреждение Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук Method for production of protein-carbohydrate products
RU2482710C2 (en) * 2011-08-25 2013-05-27 Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" Method for preparation of functional purpose bulk pate

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Publication number Publication date
RU2583082C2 (en) 2016-05-10

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Effective date: 20180618