RU2259794C1 - Method for producing of jellied meat product with complex food additive "crystal" (versions) - Google Patents

Method for producing of jellied meat product with complex food additive "crystal" (versions) Download PDF

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RU2259794C1
RU2259794C1 RU2004103836/13A RU2004103836A RU2259794C1 RU 2259794 C1 RU2259794 C1 RU 2259794C1 RU 2004103836/13 A RU2004103836/13 A RU 2004103836/13A RU 2004103836 A RU2004103836 A RU 2004103836A RU 2259794 C1 RU2259794 C1 RU 2259794C1
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meat
gelling
composition
sauce
crystal
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RU2004103836/13A
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Russian (ru)
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RU2004103836A (en
Inventor
В.А. Андреенков (RU)
В.А. Андреенков
Л.В. Алехина (RU)
Л.В. Алехина
Е.В. Мансветова (RU)
Е.В. Мансветова
Ю.Н. Алексеев (RU)
Ю.Н. Алексеев
Г.Н. Самченко (RU)
Г.Н. Самченко
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Открытое акционерное общество "Аромарос-М"
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Abstract

FIELD: meat industry.
SUBSTANCE: method involves preparing jelly composition and raw meat material; grinding and scalding raw meat material; adding vegetable component when needed; forming and pouring jellying composition; cooling. Jellying composition is sauce prepared with the use of predetermined ratio of components. Method involves five versions of embodiment including utilization of various sauces based on jellying complex additive "Crystal", water, dry red wine or ready-to-eat food emulsion such as mayonnaise, mustard, ketchup, or radish. Jellying composition is prepared by preliminarily solving while continuously mixing of jellying complex food additive "Crystal" in hot sweet water at temperature of at least 80°C; cooling resultant solution to temperature of 55-60°C; adding food additive and thoroughly mixing until homogeneous composition is produced, with sauce making 35-50% of ready product. After forming procedure, jellied meat product is additionally subjected to thermal processing.
EFFECT: improved physicochemical, structural-rheological and organoleptical properties, increased shelf life and realization time of ready meat product.
10 cl, 5 ex

Description

The invention relates to the meat processing industry.

Traditionally, jellied dishes are prepared from meat, fish and vegetables. Jellied meat is prepared from piglet, tongue, veal, boiled pork, ham, sausage, brawn, poultry and game (chickens, turkeys, ducks, grouse, partridges) (see. The book about tasty and healthy food. M .: Pishchepromizdat, 1953, p. 64-67). The broth or broth obtained by cooking fish, meat or vegetables intended for pouring is used to make jelly. The amount of gelatin, which must be put in the broth or broth to obtain jelly, depends on the strength of the broth and broth. For example, to prepare a filler piglet per 1 piglet (2-2.5 kg), 30 g of gelatin, 1 pc. carrots, parsley and onion. The piglet is cooked until tender, removed and cooled, and pepper, bay leaf, cloves are added to the broth and allowed to boil. Then add gelatin, previously soaked in cold water, and, stirring, bring the broth to a boil, after which the broth is filtered. Piglet pieces are placed in a mold, decorated with semicircles of boiled eggs, parsley branches of vegetables, slices of boiled carrots or slices of lemon, then they are poured with cooked jelly and cooled until the jelly hardens. Jellied piglet is recommended to use with sauce - horseradish with sour cream or horseradish with vinegar.

However, this method of preparing a gelled meat product is not suitable for industrial production: gelatin is irreversible, which affects the quality of the product with temperature fluctuations, and its shelf life is extremely short (up to 24 hours).

Industrial methods for the production of meat products in jelly and jellied meat products are also known. But not always in these cases use reversible gelatin (modified), which, however, is widely used in various industries of the food industry. In addition, these methods do not allow to eliminate the disadvantages of the quality of raw materials and to increase the strength of jelly with raw materials.

One of the known methods for the industrial production of gelled meat products is the production method using the complex food additive "Crystal" with a gelling effect according to patent RU 2165164, Cl. A 23 L 1/314, 04/20/2001. This additive is produced by Aromaros-M, Moscow, and is quite well-known in the Russian market of food ingredients (an article by L.V. Alekhina, "Crystal" expands the range of food products in jelly. "International specialized journal Ingredients. Food and Health., 2003, April, pp. 16-18, etc.) The complex food supplement "Crystal" is a homogeneous, finely granular mixture from light yellow to light brown in color with multiple interspersed crystals of yellow-brown color, consisting of essential oils and spice oleoresins natures linseed, essential garlic oils dispersed on a dry carrier, reducing sugars, gelatin, food acids and their salts, taste and aroma enhancer, sodium or potassium acetate, emulsifiers, sodium chloride (glycerin). The pH of a 1% solution of the additive is from 5, 2 to 5.3.

The method according to the specified patent provides for the preparation of a gelling composition and meat raw materials, grinding of raw meat, scalding, adding a vegetable component, molding with filling with a gelling composition and further cooling to obtain a gelled meat product. This method is the closest to the claimed invention. However, the use of only the Crystal food additive does not always provide acceptable organoleptic characteristics of the finished product.

The objective of the invention is to expand the assortment of domestic gelled meat products, such as jelly meat products or jellied meat products, due to the possibility of introducing complex food emulsions into the jelly, as well as dry red wine to produce high-quality gelling sauces and stable systems with harmonious organoleptic properties, and also increase the shelf life and sale of finished products.

This problem is solved in that in the first embodiment of the invention, the method for producing a gelled meat product, for example, in the form of a meat product in jelly or jellied, includes preparing a gelling composition and meat raw materials, grinding meat raw materials, scalding, adding a vegetable component, molding with filling with a gelling composition , cooling, while the gelling composition is a sauce that contains the following components in a ratio, wt.%:

mayonnaise 33-40

gelling complex food

Crystal Additive 8-15 drinking water rest

Moreover, the preparation of the gelling composition is carried out by pre-dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%. In addition, after the molding operation, the meat product in jelly is further subjected to heat treatment.

In a second embodiment of the invention, a method for producing a gelled meat product, for example, in the form of a meat product in jelly or aspic, includes preparing a gelling composition and meat raw materials, grinding the meat raw materials, scalding, adding a vegetable component, molding with filling with a gelling composition, cooling, while gelling the composition is a sauce that contains the following components in a ratio, wt.%:

mayonnaise 17-23 ready-to-eat mustard 10-17

gelling complex food

Crystal Additive 8-15 drinking water rest

Moreover, the preparation of the gelling composition is carried out by pre-dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, mustard and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%. In addition, after the molding operation, the meat product in jelly is further subjected to heat treatment.

In a third embodiment of the invention, a method for producing a gelled meat product, for example, as a meat product in jelly or aspic, includes preparing a gelling composition and raw meat, grinding the meat raw material, scalding, adding a vegetable component, molding with filling with a gelling composition, cooling, while the gelling composition is a sauce that contains the following components in a ratio, wt.%:

mayonnaise 3-10 ready-to-eat mustard 2,5-5 ketchup 1,5-3

gelling complex food

Crystal Additive 8-15 drinking water rest

Moreover, the preparation of the gelling composition is carried out by pre-dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, mustard, ketchup and everything is thoroughly mixed until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%. In addition, after the molding operation, it is additionally possible to heat treat the article.

In a fourth embodiment of the invention, a method for producing a gelled meat product, for example, in the form of a meat product in jelly or aspic, includes preparing a gelling composition and meat raw materials, grinding the meat raw materials, scalding, adding a vegetable component, molding with filling with a gelling composition, cooling, while gelling the composition is a sauce that contains the following components in a ratio, wt.%:

mayonnaise 23-30 horseradish table 3-10

gelling complex food

Crystal Additive 8-15 drinking water rest

Moreover, the preparation of the gelling composition is carried out by pre-dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, table horseradish and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%. In addition, after the molding operation, it is additionally possible to heat treat the article.

In a fifth embodiment of the invention, a method for producing a gelled meat product, for example, as a meat product in jelly or aspic, includes preparing a gelling composition and raw meat, grinding the meat raw material, scalding, molding with pouring with a gelling composition, cooling, wherein the gelling composition is a sauce, which contains the following components in a ratio, wt.%:

dry red wine 23-30

gelling complex food

Crystal Additive 8-15 drinking water rest

Moreover, the preparation of the gelling composition is carried out by pre-dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added dry red wine and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%. In addition, after the molding operation, it is additionally possible to heat treat the article.

The assortment of gelled meat products produced according to the foregoing process options with various sauces is quite large. For example, these are jelly meat products in artificial sausage transparent shells: beef tongue in jelly, pork tongue in jelly, assorted sausage in jelly, ham in jelly, pork products in jelly, piglets in jelly, veal in jelly, beef products in jelly, chicken meat in jelly, turkey meat in jelly, as well as others. Also aspic from meat products in a disposable consumer container: aspic from beef tongue, aspic from pork tongue, aspic from assorted sausage, aspic from ham, aspic from pork, aspic from pig meat, aspic from beef, aspic from beef, aspic from meat chicken, aspic meat, and other products.

Raw meat from beef, veal, pork, horse meat, foal, venison, offal, poultry meat, broiler chicken meat and others is subjected to heat treatment according to the regime for each type of raw material. Meat raw materials prepared in this way: boiled and pork tongues, boiled veal, boiled meat in the skin, boiled chicken and turkey meat, boiled sausages (without fat), sausages, sausages, meat bread (without fat), ham in the shell and in boiled, pork and beef products boiled, smoked-boiled, boiled-smoked, smoked-baked, baked and fried, cut into machines or manually into cubes.

Tongues of beef and boiled pork are cut into pieces no more than 1.0 cm thick along the length of the tongue or into pieces of another shape.

Veal and meat of piglets in the skin are cut into pieces with a thickness of not more than 0.7 cm along or across the fibers, mainly from the hip and shoulder parts. Cooked sausages, boiled ham in a shell, chicken and turkey rolls cooked in even circles or semicircles with a thickness of not more than 0.7 cm.

Cooked ham in the form, meat loaves (without fat) cut into even rectangles with a thickness of not more than 0.7 cm.

Pork and beef products boiled, smoked-boiled, boiled-smoked, smoked-baked, baked and fried are cut along or across the fibers into pieces of arbitrary shape with a thickness of not more than 0.7 cm.

Serving slicing of raw meat is allowed.

Pieces of boiled chicken and turkey meat with or without skin are cut along muscle fibers into pieces of arbitrary shape with a thickness of not more than 1.5 cm.

In order to obtain a final product of guaranteed quality, as well as transparent jelly, it is necessary to grind the meat raw materials chopped or cut into pieces before molding the products with a boiling water on a sieve or heat treat by immersing in boiling water for 5-10 minutes to remove fat from the surface of the meat raw material and reduce it microbial contamination.

To decorate meat products in jelly or aspic according to the first three options, fresh or dry spicy greens (dill, parsley, celery) are added as a plant component. Fresh spicy greens (parsley, dill, celery) are washed with running water from dirt and blanched for 1 to 3 minutes in water with a temperature of 82 to 87 ° C or poured with boiling water, then cooled and divided into separate branches.

In the fourth embodiment, it is provided as a plant component to add fresh or dry paprika (flakes) red, green or a mixture thereof. In order to better distribute dried paprika in products, it is recommended to soak it in water in a ratio of 1: 2 for 30 minutes before use, after which excess moisture is removed.

Food emulsions: mayonnaise, mustard, ketchup, table horseradish for cooking sauces are used in a ready-to-eat form. Before preparing sauces, the Crystal complex food additive, drinking water, and other components are weighed in accordance with the formulations.

Sauces are prepared in boilers or other containers as follows: in the hot water with a temperature of at least 80 ° C, with continuous stirring, the Crystal dry food additive is introduced. Mixing is carried out until the complete dissolution of the food additive "Crystal" in water. The resulting solution is cooled to a temperature of 55 to 60 ° C, after which food-grade emulsions, mayonnaise, mustard, ketchup, table horseradish, and dry red wine are added to it according to the recipes of sauces and mix thoroughly until a homogeneous mass is obtained.

In case of industrial need, it is allowed to add table salt in the manufacture of sauces in an amount of 0.1 to 0.3 kg inclusive, based on 100 kg of sauce, while the amount of drinking water required by the norm is reduced by the amount of added table salt.

The formation of meat products in jelly is as follows.

Prepared minced components - tongues, cooked sausages, meat breads, sausages and sausages, ham, pork or beef products, veal, piglets meat in the skin, chicken and turkey meat, the sauce is weighed in accordance with the recipes. Mixing of the components is carried out in mixers or other containers, preventing deformation (crushing) of the meat components. The prepared mass is molded using special equipment or manually. Artificial shells are pre-cut into segments of the required length and one of their ends is tied with twine or staples (clips) are applied. When filling the shell, it is necessary to ensure that there are no air bubbles inside the loaf. To do this, manually squeeze the loaf from all sides, starting from the bottom up, and then tie it with twine or put paper clips (clips) on the second end of the loaf. The length of the meat product loafs in the jelly should be no more than 30 cm, the minimum length of the loaf is 10 cm. The formed meat product loafs in the jelly are immediately sent for cooling to prevent the mass separation.

In another embodiment of the method, after molding the meat product in jelly, it is further heat-treated. Namely, the formed loaves of meat products in jelly are laid horizontally on the frames and sent for cooking in the double boiler. Cooking is carried out at a temperature of 80 ° C for 1 to 2 hours, depending on the diameter of the shell to a temperature in the center of the loaf not lower than 72 ° C. Finished meat products in jelly are sent for cooling.

Cooling is carried out in cooling chambers on racks or frames at an air temperature of 0 to 4 ° C, periodically turning the loaves in order to evenly distribute the constituent components. It is recommended that the loaves after cooking or after molding (with the exception of the cooking process) be cooled in an ice-water mixture at a temperature of 4 to 6 ° C for 15 to 25 minutes, periodically turning them over.

Further cooling of the products is carried out in cooling chambers to a temperature in the center of the loaf not lower than 2 and not higher than 6 ° C.

Jellied meat products are produced either in individual consumer disposable containers (trays, containers), or placed in the cells of a large baking sheet, divided by partitions into portioned compartments.

Cooked and cut into pieces raw boiled meat (beef and pork tongues, boiled sausages and meat breads (without bacon), ham, pork and beef products, veal, piglets, skins, chicken and turkey) are weighed in accordance with the recipe and they are placed in consumer disposable containers (trays, containers, etc.) or placed in the cells of a large baking sheet, divided by partitions into portioned compartments. Then it is decorated with sprigs of fresh spicy greens (dill, parsley, celery) or dry herbs or paprika are added, poured with pre-cooked gelling sauce (according to the recipes) and sent for cooling. When pouring with a gelling solution, make sure that it completely covers the raw meat and paprika or greens.

Cooling jellied meat products in disposable consumer containers or on baking trays is carried out in cooling chambers on racks at air temperatures from 0 to 4 ° C until the temperature inside the product reaches at least 2 and at most 6 ° C.

The shelf life and sales of gelled meat products in sauces made with the Crystal complex food additive according to the options of the above method, at a temperature of 2 ° C to 6 ° C and a relative humidity of 80 to 85% from the end of the process is - for jelly meat products: in artificial vapor-permeable shells - up to 4 days, including at the manufacturer - up to 24 hours; in artificial gas-vapor tight shells of the Amitan type and others of a similar type - up to 7 days, including at the manufacturer's plant - up to 3 days; in artificial gas-vapor-tight enclosures of the "Nalo Flex" type and others of a similar type - up to 14 days, including at the manufacturer - up to 7 days; for jellied meat products: in disposable consumer packaging - up to 6 days, including at the manufacturer - up to 2 days.

Thus, the technical result of this invention is the high physico-chemical and structural-rheological properties of the created system "meat raw materials -" Crystal "- food emulsion (wine)". This result is achieved due to the mutual influence and quantitative selection of components in a gelling sauce. Due to this, a complex heterogeneous system becomes stable, does not separate and does not fall apart, including when temperatures change (heat treatment - cooling), a strong bond between the components remains, which affects the long shelf life of the finished product. The shelf life is also enhanced by the presence in the complex Crystal food supplement of essential oils and / or oleoresins (oil resin) in combination with a preservative - Na or K acetate and organic food acid. These components are strong oxidizing agents and allow you to intensively suppress the growth of pathogenic microflora and prevent food spoilage during storage. Jellied meat products made with the "Crystal" complex food additive are microbiologically safe and their shelf life is 2-5 times higher than similar products on the market.

Reversible gelatin, unlike the irreversible gel in the composition of the complex food supplement "Crystal" provides a strong jelly structure and a stable bond between the components. Food emulsions and dry red wine as part of a gelling sauce give the finished product exquisite organoleptic properties, harmoniously combined with raw meat, allow you to use gelled meat products without additional seasonings and sauces. Such products are completely ready for use, convenient and self-sufficient.

It must be emphasized that the quantitative ratios of the components of the gelling sauce directly affect the technical result and deviations from the declared ranges of the component values do not lead to the desired result.

The invention is illustrated by the following examples.

Example 1. Beef is boiled, crushed into cubes, scalded with boiling water on a sieve. A gelling sauce is prepared in advance, which is named Sour Cream by the specialists of Aromaros-M. The components of the sauce are taken in the following ratio, wt.%: Mayonnaise - 33, gelling complex food supplement "Crystal" - 15 and drinking water - the rest. The preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which mayonnaise is added and thoroughly mixed until a homogeneous composition. In the finished product, the sour cream sauce is 50%.

The shell is stuffed with slices of beef, add greens and pour hot jelly sauce. Then boil and cool. The harmonious combination of dark meat of cooked beef and milk-colored sauce with a touch of greens provides the finished product with a beautiful appetizing color and a pleasant flavor range.

Example 2. Cooked beef tongue, cut it into pieces with a thickness of not more than 1.0 cm along the length of the tongue, scalded with boiling water on a sieve. A gelling sauce is prepared in advance, which is named by Domashny specialists of the company Aromaros-M. The components of the sauce are taken in the following ratio, wt.%: Mayonnaise - 23, gelling complex food supplement "Crystal" - 8, horseradish - 10 and drinking water - the rest. The preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which mayonnaise is added , horseradish and mix thoroughly until a homogeneous composition. In the finished product, the sauce "Home" is 35%.

Pieces of the tongue are placed in a disposable consumer tray, decorated with slices of fresh red and green paprika and filled with hot jelly sauce to completely cover the raw meat and vegetable component. Then the aspic is quickly cooled. The harmonious combination of boiled beef tongue and light sauce color with bright splashes of green and red paprika provide the finished product with a beautiful appetizing color and a pleasant flavor range.

Example 3. Prepare assorted meat in jelly. Sliced poultry, ham and sausages boiled, beef and pork cooked smoked and baked scald. A gelling sauce is prepared in advance, which is called mustard by the specialists of Aromaros-M. The components of the sauce are taken in the following ratio, wt.%: Mayonnaise - 20, mustard - 15, gelling complex food supplement "Crystal" - 10 and drinking water - the rest. The preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which mayonnaise is added , mustard and mix thoroughly until a homogeneous composition is obtained. In the finished product, mustard sauce is 45%.

The shell is stuffed with assorted meat slices, add greens and pour hot jelly sauce. Then the meat product in jelly is quickly cooled. The harmonious combination of assorted meat of various colors and mustard-colored sauce with a touch of greens provides the finished product with a beautiful appetizing color and a pleasant flavor range.

Example 4. Cooked chicken. Large pieces of chicken fillet scalded with boiling water. A gelling sauce is prepared in advance, which is called by the specialists of the company Aromaros-M Village. The components of the sauce are taken in the following ratio, wt.%: Mayonnaise - 7, ketchup - 3, mustard - 5, gelling complex food supplement "Crystal" - 15 and drinking water - the rest. The preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which mayonnaise is added , ketchup, mustard and mix thoroughly until a homogeneous composition is obtained. In the finished product, the "Village" sauce is 50%.

Pieces of chicken fillet are placed in the cells of a large baking sheet, divided by partitions into portioned compartments (for catering establishments), decorated with dry greens and filled with hot jelly sauce so that it completely covers the raw meat and vegetable component. Then the aspic is quickly cooled. The harmonious combination of white boiled chicken fillet and pinkish sauce with a touch of greens provide the finished product with a beautiful appetizing color and a pleasant flavor range.

Example 5. Pork is cooked, crushed into pieces, scalded with boiling water on a sieve. A gelling sauce is prepared in advance, which is called Vinniy by the specialists of Aromaros-M. The components of the sauce are taken in the following ratio, wt.%: Dry red wine - 30, gelling complex food supplement "Crystal" - 8 and drinking water - the rest. The preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which mayonnaise is added and thoroughly mixed until a homogeneous composition. In the finished product sauce "Wine" is 35%.

Pieces of pork are placed in a disposable consumer tray and poured with hot jelly sauce to completely cover the pork. Then the aspic is quickly cooled. The harmonious combination of light slices of cooked pork and wine raspberry-burgundy sauce color provide the finished product with a beautiful appetizing color and a pleasant flavor range.

These examples do not exhaust the claimed invention and do not limit the scope of the claims set forth in the claims.

Claims (10)

1. A method of manufacturing a meat gelled product, for example, in the form of a meat product in jelly or aspic, comprising preparing a gelling composition and meat raw materials, grinding meat raw materials, scalding, adding a plant component, molding with filling with a gelling composition, cooling, characterized in that the gelling composition is a sauce that contains the following components in a ratio, wt.%:
Mayonnaise 33-40 Gelling complex food Crystal additive 8-15 Drinking water Rest
moreover, the preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%.
2. The method according to claim 1, characterized in that after the molding operation, the meat product in jelly is further subjected to heat treatment.
3. A method of manufacturing a meat gelled product, for example, in the form of a meat product in jelly or aspic, including preparing a gelling composition and raw meat, grinding meat raw materials, scalding, adding a plant component, molding with filling with a gelling composition, cooling, characterized in that the gelling composition is a sauce that contains the following components in a ratio, wt.%:
Mayonnaise 17-23 Ready-to-eat mustard 10-17 Gelling complex food Crystal additive 8-15 Drinking water Rest
moreover, the preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, mustard and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%.
4. The method according to claim 3, characterized in that after the molding operation, the meat product in jelly is further subjected to heat treatment.
5. A method of manufacturing a meat gelled product, for example, in the form of a meat product in jelly or jellied, including preparing a gelling composition and meat raw materials, grinding meat raw materials, scalding, adding a plant component, molding with filling with a gelling composition, cooling, characterized in that the gelling composition is a sauce that contains the following components in a ratio, wt.%:
Mayonnaise 3-10 Ready-to-eat mustard 2,5-5 Ketchup 1,5-3 Gelling complex food Crystal additive 8-15 Drinking water Rest
moreover, the preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, mustard, ketchup and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%.
6. The method according to claim 5, characterized in that after the molding operation, the meat product in jelly is further subjected to heat treatment.
7. A method of manufacturing a meat gelled product, for example, in the form of a meat product in jelly or aspic, comprising preparing a gelling composition and meat raw materials, grinding meat raw materials, scalding, adding a plant component, molding with filling with a gelling composition, cooling, characterized in that the gelling composition is a sauce that contains the following components in a ratio, wt.%:
Mayonnaise 23-30 Table horseradish 3-10 Gelling complex food Crystal additive 8-15 Drinking water Rest
moreover, the preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added mayonnaise, table horseradish and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%.
8. The method according to claim 7, characterized in that after the molding operation, the meat product in jelly is further subjected to heat treatment.
9. A method of manufacturing a meat gelled product, for example, in the form of a meat product in jelly or jellied, comprising preparing a gelling composition and meat raw materials, grinding meat raw materials, scalding, molding with filling with a gelling composition, cooling, characterized in that the gelling composition is a sauce, which contains the following components in a ratio, wt.%:
Dry red wine 23-30 Gelling complex food Crystal additive 8-15 Drinking water Rest
moreover, the preparation of the gelling composition is carried out by preliminary dissolving with continuous stirring in hot drinking water the gelling complex food additive "Crystal" at a temperature of at least 80 ° C, then the resulting solution is cooled to a temperature of 55-60 ° C, after which it is added dry red wine and mix thoroughly until a homogeneous composition is obtained, while in the finished product the sauce is 35-50%.
10. The method according to claim 9, characterized in that after the molding operation, the meat product in jelly is further subjected to heat treatment.
RU2004103836/13A 2004-02-12 2004-02-12 Method for producing of jellied meat product with complex food additive "crystal" (versions) RU2259794C1 (en)

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Cited By (15)

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Publication number Priority date Publication date Assignee Title
RU2492709C1 (en) * 2012-07-10 2013-09-20 Олег Иванович Квасенков Method for production of preserves "tongue with green peas sauce"
RU2498639C1 (en) * 2012-07-10 2013-11-20 Олег Иванович Квасенков Method for preparation of preserves "tongue with sour cream sauce with horseradishes"
RU2499433C1 (en) * 2012-07-10 2013-11-27 Олег Иванович Квасенков Method for production of preserves "tongue with main white sauce"
RU2501330C1 (en) * 2012-07-10 2013-12-20 Олег Иванович Квасенков Method for production of preserves "tongue with sour cream sauce with horse radish"
RU2492713C1 (en) * 2012-07-10 2013-09-20 Олег Иванович Квасенков Method for manufacture of preserves "tongue with cabbages and main red sauce"
RU2510187C1 (en) * 2013-03-27 2014-03-27 Олег Иванович Квасенков Method for preparation of preserves "tongue with base white sauce"
RU2508757C1 (en) * 2013-03-27 2014-03-10 Олег Иванович Квасенков Method for manufacture of preserves "tongue with cabbages and main red sauce"
RU2508756C1 (en) * 2013-03-27 2014-03-10 Олег Иванович Квасенков Method for manufacture of preserves "tongue with cabbages and main white sauce"
RU2509479C1 (en) * 2013-03-27 2014-03-20 Олег Иванович Квасенков Method for manufacture of preserves "tongue with main red sauce"
RU2508759C1 (en) * 2013-03-27 2014-03-10 Олег Иванович Квасенков Method for manufacture of preserves "tongue with main white sauce"
RU2547434C2 (en) * 2013-07-03 2015-04-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Омский государственный аграрный университет имени П.А. Столыпина" Method for manufacture of jellied meat product
RU2581209C1 (en) * 2015-02-11 2016-04-20 Олег Иванович Квасенков Method for production of preserved "smoked meat with cabbages"
RU2582793C1 (en) * 2015-03-10 2016-04-27 Олег Иванович Квасенков Method for production of preserved "tongue with cabbages and sour cream sauce with horseradish"
RU2582787C1 (en) * 2015-03-10 2016-04-27 Олег Иванович Квасенков Method for production of preserved "tongue with cabbages and white main sauce"
RU2587257C1 (en) * 2015-03-10 2016-06-20 Олег Иванович Квасенков Method for production of preserves "tongue with vegetables"

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