RU2475150C1 - Fish paste preparation method - Google Patents

Fish paste preparation method Download PDF

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RU2475150C1
RU2475150C1 RU2011130357/13A RU2011130357A RU2475150C1 RU 2475150 C1 RU2475150 C1 RU 2475150C1 RU 2011130357/13 A RU2011130357/13 A RU 2011130357/13A RU 2011130357 A RU2011130357 A RU 2011130357A RU 2475150 C1 RU2475150 C1 RU 2475150C1
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fish
milk
minced
paste
vegetable oil
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RU2011130357/13A
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Russian (ru)
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RU2011130357A (en
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Игорь Николаевич Ким
Наталья Владимировна Бондар
Маргарита Николаевна Никонова
Елена Николаевна Князян
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Федеральное государственное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет"
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages raw material handling, mince preparation, salting, fine milling with simultaneous introduction of vegetable oil and taste additives and packing. The mince mixture is prepared of fish mince, milled milts, vegetable oil and taste additives at the specified components ratio.
EFFECT: invention allows to manufacture a product with high nutritive and biological value and an original taste.
2 tbl, 9 ex

Description

The invention relates to the food industry and can be used for the preparation of pastas and pastes from fish.
A known method of preparing fish paste "Special", which involves blanching the liver and milk with steam for 10-15 minutes, cooling them, preparing the paste mass according to the recipe (wt.%): Liver - 22.68; milk - 67.8; chopped onions - 7.9; ground black pepper - 0.06; ground allspice - 0.12; ground coriander - 0.04; salt - 1.4; fine grinding, packing, sealing and sterilization (Collection of technological instructions for the production of canned fish and preserves. - L., 1989, - Part 2. - S.267-270).
The product obtained in a known manner has low taste due to the presence of fatty sludge from the liver, low nutritional value due to the lack of a part of the essential amino acids, minerals and vitamins, as well as the undesirable presence of cholesterol.
A known method of preparing a paste-like fish product, including the preparation of a binary composition based on soy protein paste obtained by thermal treatment of soy grain and starch with a ratio of wt.% Of 30: 5.5, followed by the addition of blanched salmon liver 10; blanched salmon milk - 45; fried onions - 7.8; salts - 1.4; spices - 0.3. Prepare the paste in accordance with the recipe and mix it with the previously obtained binary composition - soy protein paste - starch. Then the mass is subjected to fine grinding, Packed in cans and sterilized (RF Patent No. 2223675, A23L 1/325, A23L 1/29, publ. 2004.02.20).
The disadvantages of this method include the complexity of the technological process of obtaining a pasty fish product, as well as the presence of technological operations - sterilization, which significantly reduces the nutritional and biological value of the finished product.
A known method of preparing a paste of sturgeon milk, which involves grinding raw milk, adding semolina, spices, salt, chopped fried onions in accordance with the recipe, thoroughly mixing the resulting mass, packing, sealing and sterilization (Collection of technological instructions for the production of canned fish and preserves . - L., 1989 .-- Part 2 .-- S.268-270).
The disadvantages are the low functional and technological properties of the paste minced meat obtained in this way, the consistency uncharacteristic for the paste group of products, low biological value due to the unbalanced lipid-acid composition, low content of vitamins and minerals, which limits its use in the diet.
There is a method of obtaining a food emulsion by heat treatment of fish milk at a temperature of 85-110 ° C for 2-45 minutes, grinding them to a homogeneous consistency, introducing flavorings, pasteurizing the resulting mixture and subsequent homogenization with the simultaneous introduction of vegetable oil (RF Patent No. 2110192, A23L 1/24, publ. 05/10/1998).
The disadvantage of the product obtained in this way is its low antibacterial properties. The product has a short shelf life and requires the introduction of preservatives of various origins.
Closest to the claimed method is a method of preparing fish paste, according to which the chopped fish raw materials are ground into minced meat, at the same time they are salted, the resulting brine is separated, washed and filtered. The resulting product is subjected to fine grinding to obtain a homogeneous homogeneous structure of the paste in the entire volume of the finished product with the simultaneous introduction of vegetable oil, sugar, spices, baking soda and extracts of plant materials (RF Patent No. 2180483, A23B 4/023, A23L 1/325, publ. 2002.03.20).
The use of baking soda (sodium bicarbonate) in the preparation of a product to reduce the level of active acidity is a significant drawback of this method, since getting into the body, soda destroys the intestinal microflora, increases pressure, and as a result can lead to stomach ulcers. Foaming of the fish mass when making baking soda entails a change in the structural and mechanical properties of the finished product. The product acquires a loose, uncharacteristic paste texture. Rinsing and filtering salted minced fish leads to leaching of valuable macro- and microelements, which reduces the biological value of the product obtained in this way.
The objective of the invention is to obtain a product of high nutritional and biological value with improved organoleptic properties, expanding the range of products from fish milk.
The problem is solved in that in a method for preparing fish paste, including cutting raw materials, preparing minced meat, salting, fine grinding to obtain a homogeneous homogeneous structure with the simultaneous introduction of vegetable oil and flavoring agents, packing, according to the invention, a minced meat mixture is prepared from minced meat for salting and crushed milk taken in a ratio of 1: 1, or 2: 1, or 1: 2, vegetable oil and flavoring additives are added to the salt minced mixture in the following ratio of components, wt.%: salted minced mixture - 80, vegetable oil - 15, sugar - 4, spices - 1.
The technical result of the invention is to increase the biological and nutritional value of fish paste, due to the addition of ground fish milk with useful properties to minced fish; at the same time, the organoleptic characteristics of the finished product improve; the range of products using fish milk is expanding.
It is known that fish milk is a valuable food raw material and has good structure-forming and stabilizing properties. The milk of a number of fish contains valuable macro- and microelements, in particular potassium (1204-1307 mg / kg), calcium (1200-1350 mg / kg), magnesium (76-108 mg / kg), sodium (25300-27400 mg / kg), copper (0.62-0.98 mg / kg), etc. They also contain water-soluble vitamins (mg%) of type B 1 (30-150), B 2 (40-200), B 2 (5 -50), PP (6400-7500), N (70-150), pantothenic acid (5800-6600), B 12 (10-16), as well as fat-soluble (i.e., 1 g) in the form of A ( 0.7-12) and D (up to 1260).
Salmon milk is characterized by a high content of protein (12.1-20.3%), lipids (1.1-3.6%), deoxyribonucleic acid (up to 12%). Milk lipids are characterized by a high content of essential polyunsaturated fatty acids of about 50%. (Podsosonnaya MA Consumer properties of canned goods from unconventional raw materials of the water industry using smoke-spicy flavorings. - M., Plekhanov Russian Academy of Economics, 2007).
Fish milk contains biologically active components - DNA and polyunsaturated fatty acids (PUFAs), including omega-3 and omega-6. These components can give dietary and therapeutic properties to products that use gonads of aquatic organisms.
From scientific sources it is known that DNA activates physical and mental performance by 10-15%, reduces the level of neurotization and emotional tension, improves memory processes, has a general strengthening effect, delays the aging process, increases immunity and resistance to infections, lowers serum cholesterol . Table 1 shows the DNA content in fish milk (for example, chum and herring).
The DNA content in the milk of fish,%
Table 1
An object DNA concentration
Chum
Frozen milk 4.6-6.0
Salted milk 5.6-8.5
Pacific herring
Frozen milk 4,5-5,5
Salted milk 4.6-7.5
Given the importance of DNA, it is promising to enrich milk with food products for the purpose of correcting their violated immune status and increasing the body's resistance to various adverse effects (Besednova N.N., Kasyanenko Yu.I., Epshtein L.M., Gazha A.K. Immunotropic properties of deoxyribonucleic acid from salmon milk).
Traditionally, in the diet, the ratio of polyunsaturated fatty acids (PUFAs) of the type ω-6 to ω-3 was 1-4: 1. In a modern diet, the ratio of PUFA ω-6 to ω-3 is in the range of 10-30: 1. Nutritionists attribute ω-3 deficiency to increased intake of vegetable fats to lower cholesterol. In the body, these substances perform various functions. With equal consumption of PUFAs ω-3 and ω-6, their physiological effects are mutually balanced.
For example, the effects of ω-3 fatty acids are that they reduce the risk of diseases such as atherosclerosis, heart attack, stroke, asthma and depression; weaken some forms of hypertension; interfere with chronic inflammation of the joints and internal organs; resist allergies and osteoporosis. They play a key role in the synthesis of specific substances called prostaglandins. They support the human immune status, provide normal adrenal and thyroid function, prevent dry skin, hair, dandruff, gallstones, the development of dysbiosis, heart disease, hypertension, growth retardation.
The above information on the chemical composition and biological value of fish milk has led to the development of a method for preparing a product of increased nutritional and biological value.
Fish milk exhibits good structure-forming ability. The addition of minced fish milk with a high content of mobile and flexible macromolecules of undenatured protein (12.1-20.3%) to the minced fish ensures a good water-binding capacity of milk proteins and to obtain a fish paste with a uniform delicate texture.
An increase in the biological value of the product is facilitated by the fact that the minced mixture is not subjected to heat treatment and washing after salting; therefore, the biologically active substances of milk (DNA and PUFA) are preserved and transferred to the finished product in their native state.
The quantitative ratio of the components of minced fish: crushed milk of fish in the claimed product provides improved organoleptic characteristics - taste, smell, color, texture, and increase the nutritional and biological value of the product.
The use of vegetable oil in a given amount is optimal since a decrease or increase in its quantity worsens the organoleptic characteristics of the finished product, namely, it affects the taste and appearance. The addition of vegetable oil of more than 15% leads to its release on the surface of the product, which negatively affects the appearance and leads to rapid spoilage of the product due to oxidation. A decrease in vegetable oil content of less than 15% leads to drying of the product surface.
Sugar and ground black pepper are used as flavoring additives. The content of flavors is necessary and sufficient for the implementation of the method.
The method of obtaining fish paste is as follows:
For the preparation of fish paste, mainly fish and salmon milk are used, it is also possible to use herring and herring milk. Defrost fish and milk. The milk is washed and ground. Fish is cut into fillets, washed, sent to runoff. Minced meat is prepared from fish fillet.
To obtain a stuffing mixture, minced fish and crushed milk are mixed in a predetermined ratio.
The resulting minced mixture is salted in a known manner at a temperature of 10-18 ° C for 48 hours to a salt content of 3-6%.
To obtain 1 kg of fish seam, 800 g of salted minced meat are taken, ground in a cutter with a stirrer speed of 1500 rpm to obtain a homogeneous homogeneous structure. At the same time as grinding, the following components are added: 150 g of vegetable oil, 40 g of sugar, 10 g of ground black pepper. The resulting product is Packed in glass or plastic jars, preventing the formation of air cavities. The finished product has a pleasant delicate aroma and taste, a uniform consistency. The shelf life of the finished product is at least 1 month at a temperature of 0 to + 5 ° C.
Example 1
Chum and chum milk are thawed. Chum salmon is cut into fillets, washed, drained, minced meat is prepared from the fillet. Milk is crushed. To prepare the minced mixture take 1 part of minced fish and 1 part of crushed milk, mix. Then carry out the salting of the resulting minced mixture at a temperature of 10-18 C for 48 hours to a salt content of 3-6%.
To obtain 1 kg of fish paste, 800 g of salted minced meat is ground in a cutter until a homogeneous homogeneous structure is obtained. In the process of grinding make 150 g of vegetable oil, 40 sugar, 10 g of ground black pepper. The resulting product is Packed in glass or plastic jars, preventing the formation of air cavities
The resulting paste has a light pink color, compacted uniform consistency, a pleasant smell of salted fish, without discrediting odors, a delicate, pleasant taste.
The nutritional value of the product according to example 1: proteins - 29.0%; lipids - 4.2%, minerals - 1.8%, water - 65.0%. Energy value - 153.8 kcal. DNA content - 5.6%
Example 2
Fish paste is prepared analogously to example 1, only the minced mixture is prepared from 1 part of chopped milk of chum salmon and 2 parts of minced meat from chum.
The resulting paste has a light pink color, compacted uniform consistency, a pleasant smell of salted fish, without discrediting odors, a delicate, pleasant taste.
The nutritional value of the product according to example 2: proteins - 31.0%; lipids - 3.8%, minerals - 1.7%, water - 63.5%. Energy value - 158.2 kcal. DNA content - 4.8%
Example 3
Fish paste is prepared analogously to example 1, only the minced mixture is prepared from 2 parts of chopped milk of chum salmon and 1 part of minced meat from chum.
The resulting paste has a light cream color, densified homogeneous consistency, a pleasant smell of salted fish, without discrediting odors, delicate, pleasant taste.
The nutritional value of the product according to example 3: proteins - 32.5%; lipids - 3.5%, minerals - 1.8%, water - 62.2%. Energy value - 161.5 kcal. DNA content - 6.2%
Example 4
The pasta is prepared analogously to example 1, only the minced mixture is prepared from 1 part of crushed herring milk and 1 part of minced meat from chum.
The resulting paste has a light pink color, a soft, uniform consistency, a pleasant smell of salted fish, without discrediting odors, and a delicate, pleasant taste.
The nutritional value of the product according to example 4: proteins - 30.9%; lipids - 4.1%, minerals - 1.8%, water - 63.2%, energy value - 160.5 kcal. DNA content - 4.4%
Example 5
The pasta is prepared analogously to example 2, only the minced mixture is prepared from 1 part of crushed herring milk and 2 parts of minced meat from chum.
The resulting paste has a light pink color, a soft, uniform consistency, a pleasant smell of salted fish, without discrediting odors, and a delicate, pleasant taste.
The nutritional value of the product according to example 5: proteins - 31.4%; lipids - 3.0%, minerals - 1.8%, water - 63.8%. Energy value - 152.6 kcal. DNA content - 3.5%
Example 6
The pasta is prepared analogously to example 3, only the minced mixture is prepared from 2 parts of crushed herring milk and 1 part of minced meat from chum.
The resulting paste has a light cream color, a soft, uniform consistency, a pleasant smell of salted fish, without discrediting odors, and a delicate, pleasant taste.
The nutritional value of the product according to example 6: proteins - 31.7%; lipids - 4.5%, minerals - 1.8%, water - 62.0%. Energy value - 167.3 kcal. DNA content - 5.7%
Example 7
The pasta is prepared analogously to example 1, only the minced mixture is prepared from 1 part of the chopped milk of chum salmon and 1 part of minced meat from herring.
The resulting paste has a light pink color, compacted uniform consistency, a pleasant smell of salted fish, without discrediting odors, a delicate, pleasant taste.
The nutritional value of the product according to example 7: proteins - 28.3%; lipids - 3.5%, minerals - 1.9%, water - 66.3%. Energy value - 144.7 kcal. DNA content - 6.2%
Example 8
The paste is obtained analogously to example 2, only the minced mixture is prepared from 1 part of the chopped milk of chum salmon and 2 parts of minced meat from herring.
The resulting paste has a light pink color, compacted uniform consistency, a pleasant smell of salted fish, without discrediting odors, a delicate, pleasant taste.
The nutritional value of the product according to the example: proteins - 28.1%; lipids - 4.7%, minerals - 1.8%, water - 65.4%. Energy value - 154.7 kcal. DNA content - 5.8%
Example 9
The pasta is prepared analogously to example 3, only the minced mixture is prepared from 2 parts of chopped chum milk and 1 part of minced herring.
The resulting paste has a light cream color, densified homogeneous consistency, a pleasant smell of salted fish, without discrediting odors, delicate, pleasant taste.
The nutritional value of the product according to example 9: proteins - 30.4%; lipids - 3.6%, minerals - 1.8%, water - 64.2%. Energy value - 154.0 kcal. DNA content - 6.9%
The implementation of the method allows to obtain a product with high biological and nutritional value, without the use of preservatives with a long shelf life and high organoleptic properties.
From table 2 it is seen that the fish paste according to the claimed method has an increased biological value, characterized by a high content of ω-3 series acids, the amount of which has increased due to such acids as eicosapentaenoic and docosahexaenoic, which are rich in fish milk.
The fish paste prepared according to the method has a homogeneous, easily spreadable and non-spreading paste-like texture with a uniform distribution of components throughout the mass of the product, has a pleasant taste and aroma characteristic of this product, and can be used for mass consumption and diet food.
Fatty Acid Composition
table 2
Content,% (of all fatty acids)
Fatty acid Chum milk Pacific herring milk Chum Pacific herring Fish paste
(milk of chum salmon + chum salmon)
Fish paste (Pacific herring milk + chum) Fish paste (milk of chum salmon + herring)
The lipid content,% 1.9 3,5 - - 1.2 2,4 1,5
4-0 - 0.45 - - - 0.05 -
13: 0 0.12 - - - - - 0,03
14: 0 - - 4.83 3.56 2,52 2,36 2,36
15: 0 - - 0.39 - - - -
16: 0 14.94 13.1 11.72 19.63 12.67 9.24 13.62
17: 0 - 0.4 0.35 2.21 - 0.34 1.75
18: 0 4.72 3.27 3.19 3,54 2,56 2,58 2.75
Sum of Saturated Fatty Acids 19.78 17.22 20.48 28.94 18.95 16.97 22.01
16: 1 1.34 - 3.85 - 1,63 2.65 1,03
16: 1 ω11 - 1.48 - 0.8 - 0.35 -
16: 1 ω9 - 0.18 - 0.18 - - 0.52
16: 1 ω7 - 1,52 - 4.02 - 0.85 0,07
17: 1 - 1,61 0.39 1.75 - 0.96 0.98
18: 1 ω11 - 0.31 - 0.53 - 0,07 0.26
18: 1 ω9 25.72 12.14 19.33 19.72 17.65 13.26 20.56
18: 1 ω7 - 7.25 2.59 3.69 1,0 5.36 2.95
18: 1 ω5 - 0.27 - 0.31 - 0.01 0.16
20: 1 ω11 - 0.27 - 2.92 - 0.01 1.95
20: 1 ω9 - 0.72 12.52 4.23 8.63 7.45 3.76
22: 1 ω11 - 0.21 9.77 8.23 4,59 6.35 7.62
22: 1 ω9 - 0.26 - 1.35 - 0.02 0.97
Sum of Monoenic Fatty Acids 27.06 26.22 48.45 47.73 33.5 37.34 40.83
16: 2 ω6 - 0.12 - 0.22 - 0.04 0.16
16: 3 ω6 - 0.28 - 0.23 - 0,07 0.19
18: 2 ω6 19.39 1,03 2,32 1.12 12.69 1,62 10.34
18: 3 ω6 0.35 0.25 0.52 0.21 0.41 0.35 0.27
18: 3 ω3 1.12 0.3 0.24 0.25 0.78 0.15 1,03
18: 4 ω3 0.11 0.39 0.23 1,63 0,03 0.25 1.12
20: 2 ω6 2.03 0.43 0.50 0.21 1.92 0.53 1.96
20: 3 ω3 0.1 - - - - - -
20: 4 ω6 1,1 1.42 0.82 0.93 0.84 1.95 0.75
20: 4 ω3 0.08 0.60 0.36 0.24 0.53 0.23 0.14
20: 5 ω3 15.44 11.40 6.80 7.52 13.69 10.46 11.28
21: 5 ω3 - 0.47 0.25 0.19 0.14 1.95 0.1
22: 5 ω3 0.36 3.72 2.16 0.4 2.05 2,57 0.21
22: 6 ω3 12.53 36.12 16.65 9.98 14.67 25.32 9.41
Sum of polyene fatty acids 52.61 56.53 30.82 23.13 47.75 45.49 38.6
Other acids 0.55 0.3 0.45 0.2 0.2 0.2 0.2
ω3 22.84 53.03 26.69 20.21 31.89 40.93 23.29
ω6 29.74 3.53 4.16 2.92 15.86 4,56 12.92

Claims (1)

  1. A method of preparing fish paste, including cutting raw materials, preparing minced meat, salting, fine grinding to obtain a homogeneous homogeneous structure with the simultaneous introduction of vegetable oil and flavors, packaging, characterized in that for salting they prepare a minced mixture of minced fish and crushed milk taken in in a ratio of 1: 1, or 2: 1, or 1: 2, vegetable oil and flavorings are added to the salt minced mixture in the following ratio of components, wt.%: salted minced mixture - 80, vegetable oil - 15, sugar - 4, spices - one.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2634563C1 (en) * 2016-11-07 2017-10-31 Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный технический рыбохозяйственный университет" Method for obtaining fish paste from herring

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2110192C1 (en) * 1996-12-03 1998-05-10 Тихоокеанский научно-исследовательский рыбохозяйственный центр "ТИНРО - Центр" Food emulsion
RU2180483C2 (en) * 1999-07-08 2002-03-20 Общество с ограниченной ответственностью "ЛСЛ" Fish paste production method
RU2223675C2 (en) * 2001-01-12 2004-02-20 Всероссийский научно-исследовательский институт сои Method for producing of pasty canned fish food

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2110192C1 (en) * 1996-12-03 1998-05-10 Тихоокеанский научно-исследовательский рыбохозяйственный центр "ТИНРО - Центр" Food emulsion
RU2180483C2 (en) * 1999-07-08 2002-03-20 Общество с ограниченной ответственностью "ЛСЛ" Fish paste production method
RU2223675C2 (en) * 2001-01-12 2004-02-20 Всероссийский научно-исследовательский институт сои Method for producing of pasty canned fish food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2634563C1 (en) * 2016-11-07 2017-10-31 Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный технический рыбохозяйственный университет" Method for obtaining fish paste from herring

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