RU2019110586A - METHOD FOR PRODUCING STAFFED MEAT WITH VEGETABLE PRODUCTS - Google Patents

METHOD FOR PRODUCING STAFFED MEAT WITH VEGETABLE PRODUCTS Download PDF

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Publication number
RU2019110586A
RU2019110586A RU2019110586A RU2019110586A RU2019110586A RU 2019110586 A RU2019110586 A RU 2019110586A RU 2019110586 A RU2019110586 A RU 2019110586A RU 2019110586 A RU2019110586 A RU 2019110586A RU 2019110586 A RU2019110586 A RU 2019110586A
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RU
Russia
Prior art keywords
meat
staffed
producing
minced meat
vegetable products
Prior art date
Application number
RU2019110586A
Other languages
Russian (ru)
Other versions
RU2750338C2 (en
RU2019110586A3 (en
Inventor
Анна Тимофеевна Васюкова
Эрадж Шукурллоевич Махмадалиев
Original Assignee
Анна Тимофеевна Васюкова
Эрадж Шукурллоевич Махмадалиев
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by Анна Тимофеевна Васюкова, Эрадж Шукурллоевич Махмадалиев filed Critical Анна Тимофеевна Васюкова
Priority to RU2019110586A priority Critical patent/RU2750338C2/en
Publication of RU2019110586A publication Critical patent/RU2019110586A/en
Publication of RU2019110586A3 publication Critical patent/RU2019110586A3/ru
Application granted granted Critical
Publication of RU2750338C2 publication Critical patent/RU2750338C2/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 (1)

Способ изготовления мясного фаршевого изделия, характеризующийся тем, что осуществляют смешивание до однородной массы при 180-200 об/мин рецептурных компонентов, включающих мясо баранины и говядины, а также сливочного масла, хлеба, капусты свежей, перца черного молотого, соли и воды, затем готовый фарш формуют, панируют, замораживают, упаковывают и направляют на хранение, изготовление фарша осуществляют при следующем соотношении исходных компонентов, мас. %: говядина 27,4; баранина 27,4; хлеб пшеничный 11,5; масло сливочное 2,7; капуста свежая 13,6; соль пищевая 0,7; перец черный молотый 0,1; вода 16,6.A method of making minced meat product, characterized in that mixing is carried out until homogeneous mass at 180-200 rpm of prescription components, including lamb and beef meat, as well as butter, bread, fresh cabbage, ground black pepper, salt and water, then the finished minced meat is molded, breaded, frozen, packed and sent for storage, the minced meat is produced with the following ratio of the initial components, wt. %: beef 27.4; lamb 27.4; wheat bread 11.5; butter 2.7; fresh cabbage 13.6; edible salt 0.7; ground black pepper 0.1; water 16.6.
RU2019110586A 2019-04-09 2019-04-09 Method for production of meat mince with products of vegetable origin RU2750338C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2019110586A RU2750338C2 (en) 2019-04-09 2019-04-09 Method for production of meat mince with products of vegetable origin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2019110586A RU2750338C2 (en) 2019-04-09 2019-04-09 Method for production of meat mince with products of vegetable origin

Publications (3)

Publication Number Publication Date
RU2019110586A true RU2019110586A (en) 2020-10-09
RU2019110586A3 RU2019110586A3 (en) 2020-10-09
RU2750338C2 RU2750338C2 (en) 2021-06-28

Family

ID=72946859

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2019110586A RU2750338C2 (en) 2019-04-09 2019-04-09 Method for production of meat mince with products of vegetable origin

Country Status (1)

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RU (1) RU2750338C2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1244518B (en) * 1991-01-18 1994-07-15 Transtyle Ltd MOTOR UNIT FOR THE CONTROL OF A MACHINE SUITABLE FOR THE PRODUCTION OF PASTY FOOD PRODUCTS AND / OR FLUID BEHAVIOR
RU2454135C2 (en) * 2010-03-23 2012-06-27 Общество с ограниченной ответственностью Научно-технический центр "Точка росы" Meat preserves for children alimentation and preserves preparation method
RU2544614C1 (en) * 2013-10-29 2015-03-20 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования Дальневосточный Государственный Аграрный Университет Method for production meat-and-vegetal chopped semi-products for gerontological dietary alimentation

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Publication number Publication date
RU2750338C2 (en) 2021-06-28
RU2019110586A3 (en) 2020-10-09

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

Effective date: 20210410