RU2020110952A - Method of preparation of combined meat and vegetable mince - Google Patents

Method of preparation of combined meat and vegetable mince Download PDF

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Publication number
RU2020110952A
RU2020110952A RU2020110952A RU2020110952A RU2020110952A RU 2020110952 A RU2020110952 A RU 2020110952A RU 2020110952 A RU2020110952 A RU 2020110952A RU 2020110952 A RU2020110952 A RU 2020110952A RU 2020110952 A RU2020110952 A RU 2020110952A
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RU
Russia
Prior art keywords
preparation
meat
vegetable
combined meat
mince
Prior art date
Application number
RU2020110952A
Other languages
Russian (ru)
Other versions
RU2020110952A3 (en
RU2762419C2 (en
Inventor
Елена Александровна Гартованная
Клавдия Сергеевна Иванова
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ)
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Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ)
Priority to RU2020110952A priority Critical patent/RU2762419C2/en
Publication of RU2020110952A3 publication Critical patent/RU2020110952A3/ru
Publication of RU2020110952A publication Critical patent/RU2020110952A/en
Application granted granted Critical
Publication of RU2762419C2 publication Critical patent/RU2762419C2/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
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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

Claims (1)

Способ приготовления комбинированного мясорастительного фарша, характеризующийся тем, что мясо перепела механической обвалки (85%) помещают в мешалку, затем вводят предварительно гидратированную 1:3 белково-углеводную композицию, состоящую из муки тритикале 13% и белок ТИПРО 601 в количестве 2%, полученный фарш используют в охлажденном или замороженном виде.A method of preparing a combined meat and vegetable minced meat, characterized in that mechanically deboned quail meat (85%) is placed in a mixer, then a pre-hydrated 1: 3 protein-carbohydrate composition is introduced, consisting of triticale flour 13% and TIPRO 601 protein in an amount of 2%, obtained minced meat is used chilled or frozen.
RU2020110952A 2020-03-16 2020-03-16 Method for preparing combined meat-vegetable mince RU2762419C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2020110952A RU2762419C2 (en) 2020-03-16 2020-03-16 Method for preparing combined meat-vegetable mince

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2020110952A RU2762419C2 (en) 2020-03-16 2020-03-16 Method for preparing combined meat-vegetable mince

Publications (3)

Publication Number Publication Date
RU2020110952A3 RU2020110952A3 (en) 2021-09-16
RU2020110952A true RU2020110952A (en) 2021-09-16
RU2762419C2 RU2762419C2 (en) 2021-12-21

Family

ID=77745319

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2020110952A RU2762419C2 (en) 2020-03-16 2020-03-16 Method for preparing combined meat-vegetable mince

Country Status (1)

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RU (1) RU2762419C2 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1168395C (en) * 2000-12-12 2004-09-29 希杰(青岛)食品有限公司 Broiled meat cake making process and product thereof
RU2283599C2 (en) * 2004-11-19 2006-09-20 Федеральное государственное общеобразовательноое учреждение высшего профессионального образования Дальневосточный государственный аграрный университет Chopped semi-finished products made from farce prepared from chicken by-product
RU2333688C2 (en) * 2006-08-22 2008-09-20 ГОСУДАРСТВЕННОЕ НАУЧНОЕ УЧРЕЖДЕНИЕ СИБИРСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ И ПРОЕКТНО-ТЕХНОЛОГИЧЕСКИЙ ИНСТИТУТ ПЕРЕРАБОТКИ СЕЛЬСКОХОЗЯЙСТВЕННОЙ ПРОДУКЦИИ СИБИРСКОГО ОТДЕЛЕНИЯ РОССЕЛЬХОЗАКАДЕМИИ (ГНУ СибНИПТИП СО РАСХН) Method of semi-cooked item production from poultry meat
US20190269151A1 (en) * 2009-11-30 2019-09-05 Solae Llc Amorphous protein extrudates
DE202011108627U1 (en) * 2011-12-05 2012-12-17 Ernest Buck Meat fish bratwurst with seafood pieces
RU2619988C1 (en) * 2015-11-16 2017-05-22 федеральное государственное бюджетное образовательное учреждение высшего образования "Восточно-Сибирский государственный университет технологий и управления" (ВСГУТУ) Minced poultry semi-product manufacturing method

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Publication number Publication date
RU2020110952A3 (en) 2021-09-16
RU2762419C2 (en) 2021-12-21

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