RU2332882C1 - Method of semi-finished products making on fish and vegetable basis for school food - Google Patents

Method of semi-finished products making on fish and vegetable basis for school food Download PDF

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Publication number
RU2332882C1
RU2332882C1 RU2007106624/13A RU2007106624A RU2332882C1 RU 2332882 C1 RU2332882 C1 RU 2332882C1 RU 2007106624/13 A RU2007106624/13 A RU 2007106624/13A RU 2007106624 A RU2007106624 A RU 2007106624A RU 2332882 C1 RU2332882 C1 RU 2332882C1
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fish
extract
black
finished products
fresh
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RU2007106624/13A
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Russian (ru)
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Наталья Владимировна Магзумова
Наталия Юрьевна Герасимова
Алексей Сергеевич Латынин
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Государственное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ГОУВПО "КубГТУ")
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Abstract

FIELD: technology of food products making.
SUBSTANCE: method includes grinding of hard recipe components, which includes fish mince, fresh onions and table salt. Prepared mixture is chopped with simultaneous introduction of liquid recipe component in the form of vegetable oil. Products are formed, coated with dried and finely ground breadcrumbs and preserved by freezing to prepare finished product. Hard components additionally include meat of Black Sea rapa whelk, which has been treated by 50% solution of mixture of lactic, malic, citric acids in proportion of 1:1:1 at temperature of 50-60°C for 30 minutes, dry concentrate of whey protein, white cabbage and fresh potatoes. Liquid recipe components additionally include CO2-extract of Chinese magnolia wine, CO2-extract of black bitter pepper, with certain proportion.
EFFECT: prepared semi-finished products on fish and vegetable basis have high nutritious and biological value.
1 tbl, 3 ex, 2 dwg

Description

The invention relates to the food industry, and in particular to a technology for producing semi-finished fish-based products for school meals.
A known method for the production of fish cutlets, involving grinding on top of the hard recipe components, including pike perch, white bread, fresh onions, ground black bitter pepper and salt, cuttering with the simultaneous introduction of liquid recipe components, including fish broth or water, butter and sunflower oil, molding, breading finished products in breadcrumbs and canning to obtain the target product (Goldin M.V. Collection of recipes for fish products and canned food / M. V. Goldin, A. A. Ryzhkov, T. I. Slabko. - St. Petersburg: ProfiKS, 2002. - C.111-113).
The disadvantage of this method is to obtain a finished product with low organoleptic properties, low nutritional and biological value.
There is also known a method for producing fish-based meatballs, which involves chopping on the top of solid recipe components, including raw chopped fish, fresh onion, common salt, ground black pepper and ground allspice, cuttering with the simultaneous introduction of liquid recipe components, including fish or water broth and sunflower oil, molding, breading finished products in breadcrumbs and canning to obtain the target product (Borisochkina L.M. Production of fish culinary products / L.M.Borisochkina, A.V. Gudovich. - M.: Agropromizdat, 1989. - P.72-76).
The disadvantage of this method is to obtain a finished product that does not meet the daily requirements for school nutrition in the content of proteins, fats, carbohydrates, which has a low energy value.
The aim of the invention is to develop a technology for producing semi-finished products on a fish-growing basis for school meals and expanding the range of specialized products in the form of semi-finished products.
The technical result of the invention is to increase the energy and nutritional value of semi-finished products on a fish-growing basis (increasing the content of proteins, fats and carbohydrates), as well as improving the consistency by increasing the water-holding ability.
This is achieved by the fact that in the method for producing semi-finished products on a fish-growing basis for school meals, which involves grinding on the top solid recipe components, including minced fish, fresh onions, salt, cuttering with the simultaneous introduction of a liquid recipe component in the form of sunflower oil, molding, breading finished products in breadcrumbs and canning by freezing to obtain the target product, the meat of the Black Sea rapeseed is additionally introduced into the recipe Coy, treated with a 50% solution of a mixture of lactic, malic, citric acid in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes, a dry whey protein concentrate, fresh potatoes, white cabbage, and as part of liquid recipe components use CO 2 - extract of Schisandra chinensis, CO 2 - extract of black bitter pepper. The components are used in the following ratio, wt.%:
Minced fish 47-50
Black Sea Rapana Meat 6-10
White cabbage 12-16
Whey Protein Concentrate 4-6
Fresh onions 3-6
Fresh potato 3-6
Sunflower oil 4-7
Common salt 1.0-1.5
CO 2 - Schisandra chinensis extract 0.15-0.2
Bitter black pepper CO 2 extract 0.03-0.06
Breadcrumbs 3-6
The meat of the Black Sea rapana is used to introduce proteins and fats (rich in valuable polyunsaturated fatty acids), minerals - iron, iodine, zinc, copper, phosphorus and magnesium, which are necessary for the normal growth and development of the child’s body. The use of plant materials makes it possible to enrich the product for school nutrition with vitamins, organic acids and other substances not contained in Black Sea rye meat. The combination of hydrobionts and plant materials makes it possible to obtain a product with a given chemical composition and meeting the needs of the body of schoolchildren. The introduction of Black Sea rye meat into the recipe of semi-finished products will enrich the product with a large amount of minerals, vitamins A and D, as well as polyunsaturated omega-3 and omega-6 fatty acids.
The meat of the Black Sea rapana is pre-treated with a 50% solution of a mixture of lactic, malic, citric acids in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes to increase the water-holding ability and the degree of deformation. These processing parameters of the meat of the Black Sea rapana are established experimentally. The concentration range in which the experiments were carried out was from 20 to 50%, the duration of the processing process was from 3 to 30 minutes, and the temperature range was from 30 to 70 ° C.
Figure 1 shows the effect of organic acids on the degree of deformation of black sea rye meat at a temperature of 50 ° C for 20 minutes at a solution concentration of 50%. Figure 2 shows the change in the water-holding ability of the meat of the Black Sea rapana, depending on the type of organic acids.
The conducted studies suggest that the selected organic acids give the best desired result when mixed.
It was established that the process of changing the degree of deformation occurs both at 30% and at 50% concentration of acids, but at a higher concentration there is the possibility of reducing the temperature and duration of the process. The optimal concentration of the mixture of acids is 50%, since its further increase does not give the desired result.
An increase in the duration of the processing of rapana meat by the Black Sea acid mixture negatively affects the ability of proteins to retain moisture. In this regard, it is not recommended to carry out the process for more than 30 minutes if it is necessary to get meat with a more delicate texture and to maintain water-holding ability.
The results of the experiment showed that an increase in temperature leads to an increase in the speed of the process, but the temperature of the process can be considered optimal at 50-60 ° C.
Dry whey protein concentrate is a source of complete proteins, lactose, milk fat, organic acids, vitamins and minerals, increases the nutritional and biological value of products. The valuable biological properties of whey proteins are determined not only by the balance of amino acid composition, but also by their good digestibility.
Vegetable products (cabbage and potatoes) contain a number of useful substances that are practically absent in animal products: dietary fiber, essential oils, tannins and aromatic substances, organic acids, volatile, vitamins C, β-carotene, calciferol. Organic acids contained in vegetables facilitate the assimilation of sparingly soluble compounds of calcium, phosphorus and iron, contribute to the creation of a certain composition of microflora, and inhibit the processes of decay in the gastrointestinal tract. Dietary fiber contributes to the accelerated excretion of various carcinogenic and toxic elements from the body. Vitamin C increases the body's resistance to infections, regulates cholesterol metabolism in the body and the functions of the endocrine and nervous systems. In addition, vitamins C and β-carotene are natural antioxidants that can destroy free oxidative radicals that are formed when various harmful factors act on the body.
Introduction to the formulation CO 2 extracts of aromatic plants and herbs in the form of CO 2 extracts Chinese lemon, black pepper contributes to obtaining products enriched with vitamins, with a rich spectrum of taste and flavor characteristics.
The combination of these components allows you to get an enriched product for school meals, with high nutritional, biological and energy value.
All raw materials used meet the safety criteria established by the “Biomedical requirements and sanitary standards for the quality of food raw materials and food products” approved by the Ministry of Health.
The method is implemented as follows.
According to the technology, the solid recipe components in a predetermined ratio are crushed on the top, and then cutter with the simultaneous introduction of liquid recipe components in a predetermined amount. Simultaneously, the cabbage leaves are blanched into which the resulting minced meat is formed. Stuffed cabbage canned by freezing to obtain the target product.
The composition of cabbage rolls uses minced fish obtained from traditional types of fish - silver carp, carp.
Case Studies
Example 1
Previously, Black Sea rapana meat (10.0 wt.%) Is treated with a 50% solution of a mixture of lactic, malic, citric acids in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (48.8 wt.%), Fresh onions (3.04 wt.%), White cabbage (15.0 wt.%), Fresh potatoes (6.0 wt.%) Are ground on a top with a diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, a dry whey protein concentrate (6.0%), table salt (1.5 wt.%), Sunflower oil (6.4 wt.%), Oil solutions of CO 2 extracts of Chinese magnolia vine (0 , 18 wt.%), Black pepper (0.06 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).
The prepared minced mixture is molded in a weight of 80-85 g and breaded in breadcrumbs (3.02 wt.%).
Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack.
Qualitative and organoleptic indicators of the resulting product are presented in the table.
Example 2
Previously, the Black Sea rapana meat (8.5 wt.%) Is treated with a 50% solution of a mixture of lactic, malic, citric acids in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (49.42 wt.%), Fresh onions (4.605 wt.%), White cabbage (14.3 wt.%), Fresh potatoes (5.5 wt.%) Are crushed in a spinning top with the diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, dry whey protein concentrate (5 wt.%), Table salt (1.255 wt.%), Sunflower oil (6.7 wt.%), Oil solutions of CO 2 extracts of Chinese magnolia vine (0.175 wt.) Are added to the mixer. .%), black pepper (0.045 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).
The prepared minced mixture is molded in a weight of 80-85 g and breaded in breadcrumbs (4.5 wt.%).
Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack. Qualitative and organoleptic indicators of the resulting product are presented in the table.
Example 3
Previously, Black Sea rapana meat (6.0 wt.%) Is treated with a 50% solution of a mixture of lactic, malic, citric acids in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes. Then the meat of the Black Sea rapana, carcasses of silver carp (50.0 wt.%), Fresh onions (6.17 wt.%), White cabbage (16.6 wt.%), Fresh potatoes (3.0 wt.%) Are ground on a top with a diameter of the holes of the lattice 2-3 mm, sent to the prescription mixer. In addition, according to the recipe, a dry whey protein concentrate (4.0 wt.%), Table salt (1.0 wt.%), Sunflower oil (7.0 wt.%), Oil solutions of CO 2 extracts of magnolia vine are added to the mixer Chinese (0.2 wt.%), black pepper (0.03 wt.%). The resulting mixture is stirred for 8-10 minutes until a homogeneous mass. In order to exclude oxidative processes in the product during storage, the mass is subjected to vacuum treatment (deaerated).
The prepared minced mixture is molded in a weight of 80-85 g and breaded in breadcrumbs (6.0 wt.%). Finished semi-finished products are frozen by irrigation with liquid nitrogen (to speed up the freezing process and reduce the destruction of the microstructure of the product) and pack.
Qualitative and organoleptic indicators of the resulting product are presented in the table.
Indicators Fish-based patties made according to the prototype Semi-finished products on a fish-growing basis for feeding schoolchildren, obtained by a new method
Example No. 1 Example No. 2 Example No. 3
Protein,% 11.59 13.27 14.94 16.62
Moisture% 59.87 56.1 63.1 70.1
Fat% 9.8 10.38 12.32 14.22
Carbohydrate% 6.73 3.75 5.36 6.97
Energy value, kcal 161.48 161.5 192.08 222.34
Organoleptic evaluation of the product by a five-point system
Appearance 4,5 4,5 4.6 4,5
Color 4.4 4.6 4.7 4.6
Smell, aroma 4.3 4.6 4.6 4.6
Taste 4.4 4.4 4.6 4,5
Consistency 4,5 4.7 4.9 4.8
Juiciness 4.4 4.9 4.9 4.9
Overall product quality rating 26.5 27.7 28,2 27.9
Obtained by the present method, semi-finished products on a fish-growing basis for school nutrition satisfy the content of proteins 15%, fats 12%, carbohydrates 2%, energy value 6.5% of the daily needs of students in nutrients and energy.
Tasting assessment found that the best organoleptic and rheological properties have semi-finished products on a fish-growing basis for feeding schoolchildren, obtained by the example of implementation No. 2 (see table 1). Thus, in comparison with the prototype, the proposed method allows to obtain semi-finished products on a fish-growing basis for school meals with a more delicate texture, which is explained by better water-holding ability, a more delicate taste, pleasant aroma, enriched with vitamins and minerals, a balanced composition of food substances, which allows recommending them to feed schoolchildren.

Claims (1)

  1. A method for the production of semi-finished products on a fish-growing basis for school meals, which involves grinding solid recipe components, including minced fish, fresh onions, salt, cuttering with the simultaneous introduction of a liquid recipe component in the form of sunflower oil, molding, breading finished products in breadcrumbs and canning by freezing to obtain the target product, characterized in that the composition of the solid components additionally introduce the meat of the Black Sea rapana, treated with a 50% solution of a mixture of lactic, malic, citric acids in a ratio of 1: 1: 1 at a temperature of 50-60 ° C for 30 minutes, a dry whey protein concentrate, white cabbage and fresh potatoes, and additionally in the liquid formulation components use CO 2 -extract of Schisandra chinensis, CO 2 -extract of black bitter pepper, while the components are used in the following ratio, wt.%:
    minced fish 47-50 Black Sea Rapana meat 6-10 White cabbage 12-16 dry whey protein concentrate 4-6 fresh onions 3-6 fresh potatoes 3-6 sunflower oil 4-7 table salt 1.0-1.5 CO 2 - Schisandra chinensis extract 0.15-0.2 Bitter black pepper CO 2 extract 0.03-0.06 breadcrumbs 3-6
RU2007106624/13A 2007-02-21 2007-02-21 Method of semi-finished products making on fish and vegetable basis for school food RU2332882C1 (en)

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2488297C1 (en) * 2012-04-20 2013-07-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2501394C1 (en) * 2012-06-27 2013-12-20 Олег Иванович Квасенков Method for production of preserves "fish with cabbages in main white sauce"
RU2512473C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2511460C1 (en) * 2012-12-20 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2512731C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512725C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512720C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512533C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512552C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2511664C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512845C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512560C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2513302C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513316C1 (en) * 2012-12-17 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513309C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513293C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513314C1 (en) * 2012-12-17 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2514711C1 (en) * 2012-12-27 2014-05-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce"

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2488297C1 (en) * 2012-04-20 2013-07-27 Олег Иванович Квасенков Method for production of preserves "sichenik fish cutlets ukrainian-style"
RU2501394C1 (en) * 2012-06-27 2013-12-20 Олег Иванович Квасенков Method for production of preserves "fish with cabbages in main white sauce"
RU2512473C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512560C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512731C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512725C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512552C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512533C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2511664C1 (en) * 2012-12-14 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512720C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2512845C1 (en) * 2012-12-17 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato-and-garnish sauce"
RU2513316C1 (en) * 2012-12-17 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513314C1 (en) * 2012-12-17 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2511460C1 (en) * 2012-12-20 2014-04-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513302C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513309C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2513293C1 (en) * 2012-12-20 2014-04-20 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable cutlets in tomato sauce"
RU2514711C1 (en) * 2012-12-27 2014-05-10 Олег Иванович Квасенков Method for production of preserves "fish-and-vegetable sardine cutlets in tomato sauce"

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