RU2017126455A - Method for the production of paste "Favorite land" - Google Patents

Method for the production of paste "Favorite land" Download PDF

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Publication number
RU2017126455A
RU2017126455A RU2017126455A RU2017126455A RU2017126455A RU 2017126455 A RU2017126455 A RU 2017126455A RU 2017126455 A RU2017126455 A RU 2017126455A RU 2017126455 A RU2017126455 A RU 2017126455A RU 2017126455 A RU2017126455 A RU 2017126455A
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RU
Russia
Prior art keywords
land
paste
meat
flour
vegetables
Prior art date
Application number
RU2017126455A
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Russian (ru)
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RU2017126455A3 (en
RU2703948C2 (en
Inventor
Иван Фёдорович Горлов
Марина Ивановна Сложенкина
Анастасия Геннадиевна Золотарева
Александр Анатольевич Мосолов
Original Assignee
Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП)
Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ)
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Application filed by Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП), Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) filed Critical Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП)
Priority to RU2017126455A priority Critical patent/RU2703948C2/en
Publication of RU2017126455A publication Critical patent/RU2017126455A/en
Publication of RU2017126455A3 publication Critical patent/RU2017126455A3/ru
Application granted granted Critical
Publication of RU2703948C2 publication Critical patent/RU2703948C2/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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Claims (2)

Способ приготовления паштета «Любимый край», заключающийся в разделке, обвалке мяса кролика, промывке куриной печени, бланшировке мясного сырья в течении 15-20 мин его измельчением и внесением гидратированной в течении 2 часов льняной муки в соотношении муки и воды 1:3, пассерованных на подсолнечном масле овощей, масла коровьего, молока сухого, меланжа с последующим формованием, варкой при температуре 85-90°С 40 мин и охлаждением батонов до температуры 0-6°С, отличающийся тем, что мясное сырье перед измельчением бланшируют в течении 15-20 мин, овощи пассеруют на подсолнечном масле, а также включают в состав льняную муку, при следующем соотношении компонентов:The method for preparing the “Beloved Land” paste, consisting in cutting, boning rabbit meat, washing the chicken liver, blanching the raw meat for 15-20 minutes, chopping it and making flax flour hydrated for 2 hours in the ratio of flour and water 1: 3, sautéed in sunflower oil of vegetables, cow's butter, milk powder, melange, followed by molding, cooking at a temperature of 85-90 ° C for 40 minutes and cooling the loaves to a temperature of 0-6 ° C, characterized in that the meat raw materials are blanched before grinding for 15- 20 min vegetables passer in sunflower oil, and also include flax flour in the composition, in the following ratio of components:
Figure 00000001
Figure 00000001
RU2017126455A 2017-07-21 2017-07-21 Method for production of “lyubimyi krai” pate RU2703948C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2017126455A RU2703948C2 (en) 2017-07-21 2017-07-21 Method for production of “lyubimyi krai” pate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2017126455A RU2703948C2 (en) 2017-07-21 2017-07-21 Method for production of “lyubimyi krai” pate

Publications (3)

Publication Number Publication Date
RU2017126455A true RU2017126455A (en) 2019-01-23
RU2017126455A3 RU2017126455A3 (en) 2019-04-01
RU2703948C2 RU2703948C2 (en) 2019-10-22

Family

ID=65037251

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2017126455A RU2703948C2 (en) 2017-07-21 2017-07-21 Method for production of “lyubimyi krai” pate

Country Status (1)

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RU (1) RU2703948C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2757684C1 (en) * 2020-11-16 2021-10-20 федеральное государственное бюджетное образовательное учреждение высшего образования «Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина» (ФГБОУ ВО Вологодская ГМХА) Method for producing minced sausage product
RU2751956C1 (en) * 2020-12-28 2021-07-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for production of pork roll

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
RU2547472C1 (en) * 2013-12-24 2015-04-10 Альфия Фаритовна Шарипова Enriched chopped functional meat-and-vegetal semi-products

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Publication number Publication date
RU2017126455A3 (en) 2019-04-01
RU2703948C2 (en) 2019-10-22

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20191003