RU2613449C1 - Method for producing pelmeni enriched with fish raw material - Google Patents

Method for producing pelmeni enriched with fish raw material Download PDF

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RU2613449C1
RU2613449C1 RU2015141429A RU2015141429A RU2613449C1 RU 2613449 C1 RU2613449 C1 RU 2613449C1 RU 2015141429 A RU2015141429 A RU 2015141429A RU 2015141429 A RU2015141429 A RU 2015141429A RU 2613449 C1 RU2613449 C1 RU 2613449C1
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fish
raw materials
holes
dumplings
diameter
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Марина Александровна Вайтанис
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федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ)
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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21CMACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00Other apparatus for handling dough or dough pieces
    • A21C9/06Apparatus for filling pieces of dough such as doughnuts

Abstract

FIELD: food industry.
SUBSTANCE: method involves kneading the dough, preparing the raw material of beef, pork, fish of the cod family, and preparing the plant component of millet porridge. Stuffing for pelmeni is prepared by mixing the animal raw materials, the plant component, fresh chopped onion, food salt, spices and water. The ground fish, beef, pork and millet porridge are used at the specified weight ratio. The pelmeni are moulded, frozen, tumbled and packed.
EFFECT: invention can improve the nutritional value of the product while reducing its caloric value.
1 dwg, 3 tbl, 1 ex

Description

The invention relates to the food industry, namely the production of dough products with filling - dumplings enriched mainly with fish raw materials.
A known method for the production of ravioli, including kneading dough using wheat flour of the first grade, egg products, salt, food and water, preparing animal raw materials from beef veneered first grade, veined pork fat, as well as beef with a mass fraction of connective and adipose tissue, corresponding to their content in beef of the first grade. In this case, the beef mass is obtained by grinding on a spinning top with a hole diameter of 2-3 mm during mechanical re-finishing of beef of the second grade after manual veining with the removal of the meat mixture selected at the same time containing connective tissue with the remains of meat pulp and adipose tissue. Subsequent preparation of minced meat for dumplings is carried out by grinding and mixing the components of animal raw materials with the addition of a plant component from soy protein, hydrated, onion, salt, spices and spices, water or ice-water mixture. Form dumplings, their freezing, tumbling and packaging. Veined first grade beef, beef meat mass, fatty pork and soybean hydrated protein are used in a ratio by weight, respectively 1: (0.1-1.22) :( 0.25-0.77) :( 0.8-1, 7) (patent RU 2212142 C1, IPC 7 A21D 13/00, A23L 1/317, A21C 9/06).
The main disadvantages of this method are the increased complexity, since it is necessary to prepare animal raw materials of low grade due to the use of beef of the second grade; low nutritional value, high calorie content of products obtained and sale in a narrow group of potential consumers, since these products cannot be included in the diet of many population groups, for example, schoolchildren, overweight people, people with diseases of the gastrointestinal tract, liver, elderly people , due to the use in the basis of animal raw materials rich in saturated fats and cholesterol contained in beef of the first and second grade and fatty pork, as well as a vegetable component - soy protein, poor in food fibers; reduced organoleptic characteristics due to the use of low-grade animal feed and soy protein.
Closest to the proposed invention in terms of technical nature and the achieved result (prototype) is a method for the production of ravioli enriched with vegetable raw materials, including kneading dough using wheat flour of the first grade, egg products, salt, food and water, preparing animal raw materials from beef of the first grade and semi-greased pork by manual venation of components with the removal of coarse connective and adipose tissue and grinding on a top with a diameter of lattice openings of 2-3 mm preparation of the plant component from millet porridge by preliminary sifting of cereal millet polished on a stamped sieve with oblong holes of 1.2 × 20 mm and on a sieve with round holes with a diameter of 1.0 mm, subsequent washing and boiling in a boiler with a steam jacket at a temperature of 120- 130 ° C for 30 to 40 minutes in slightly salted water, cooling to a temperature of 8-10 ° C and grinding on a spinning top with a diameter of lattice holes 2-3 mm, chopping fresh onion on a top with a diameter of lattice holes 2-3 mm, cooking minced meat dl I dumplings by mixing animal raw materials, plant components, fresh onions, salt, spices, spices and water, forming dumplings, freezing them, tumbling and packaging. At the same time, first-class veined beef, semi-fat and millet porridge veined pork are used in a weight ratio of 1: 1.15: 0.92, respectively (patent RU 2472344 C2, IPC А21С 9/06 (2006.01), A23L 1/31 (2006.01) .
The above method is less time consuming, since it is not necessary to prepare animal raw materials of low grade. Products manufactured by this method, compared with products manufactured in accordance with the method described in patent RU 2212142, have, firstly, higher nutritional value, as it is enriched with dietary fiber due to the use of plant component from millet porridge and polyunsaturated fatty acids due to vegetable fat contained in cereals, as well as since it contains less saturated fats and cholesterol due to the use of animal raw materials of low fat content; secondly, lower calorie content due to the use of low-fat animal feed, the introduction of a plant component from millet porridge, the use of low-fat pork pork as an animal feed component and the removal of adipose tissue from animal feed during manual trimming; thirdly, higher organoleptic characteristics due to the use of high-grade animal feed.
However, products manufactured according to the method selected as a prototype still have low nutritional value, since the main ingredients are animal raw materials, such as first-class veined beef and semi-fat veined pork containing saturated fats and cholesterol, and manual venation does not allow removal latent fat located in the structure of meat between the fibers, and bold pork is a rather fatty raw component, and the content of the plant component of millet porridge in minced meat more than two times less than the total content of beef and pork and can not significantly affect the nutritional value of ravioli. In addition, products manufactured according to the method selected as a prototype also have a high calorie content and are sold in a narrow group of potential consumers, since these products cannot be included in the diet of many population groups, for example, schoolchildren, overweight people, people with diseases of the gastrointestinal tract, liver, elderly people due to the high content of high-calorie animal feed rich in saturated fats and cholesterol. Also, the organoleptic characteristics of the products obtained are not high due to the use of the plant component from millet porridge, which gives a shade of ground meat uncharacteristic for dumplings and a taste of millet.
The invention is based on the task of simultaneously increasing the nutritional value of the finished product, reducing its calorie content, expanding the assortment and group of potential consumers of such products with its high organoleptic characteristics.
The solution to this problem is achieved by the fact that in a method for the production of ravioli enriched with fish raw materials, including kneading dough using wheat flour of the first grade, egg products, salt, food and water, preparing animal raw materials from beef, first grade and pork, veneered bold, by manual venation of the components with the removal of coarse connective and adipose tissue and grinding on a top with a diameter of the holes of the lattice 2-3 mm, the preparation of the plant component from millet porridge by preliminary sowing cereals millet polished on a stamped sieve with oblong holes of 1.2 × 20 mm and on a sieve with round holes with a diameter of 1.0 mm, subsequent washing and boiling in a boiler with a steam jacket at a temperature of 120-130 ° C for 30 to 40 min slightly salted water, cooling to a temperature of 8-10 ° С and grinding on a spinning top with a diameter of 2-3 mm lattice holes, chopping fresh onion on a spinning top with a diameter of 2-3 mm lattice holes, preparing minced meat for ravioli by mixing animal raw materials, vegetable component of chopped fresh onions, salt, spices, spices and water, forming dumplings, freezing, tumbling and packaging, according to the invention, use the codfish family, which is fish raw material, which is pre-cut to obtain fillets, then crushed in a spinning top with a hole diameter gratings of 2-3 mm, and the resulting crushed fish as a component of animal raw materials after this preparation is added to the stuffing. At the same time, chopped fish, first-class veined beef, semi-fat veined pork and millet porridge are used in a ratio by weight, respectively, of 1: (0.46-0.50) :( 0.50-0.53) :( 0.80-0 , 86).
The increase in the nutritional value of the finished product, the expansion of the assortment and its high organoleptic characteristics are explained by the introduction of cod fish, containing vitamins A, D, C, E, K, PP, group B, and such micro and macroelements like potassium, phosphorus, calcium, magnesium, fluorine, sodium, manganese, copper, iron, iodine, manganese, molybdenum and many others, since cod meat has high organoleptic properties, is one of the most dietary, white, tasty e and little bony, wherein the low calorie fat virtually all fish of the family Gadidae not exceeding 1%, and even most kinds of fatty not exceeding 4% (Table 1-3). Fish is a highly valuable food product: fish meat is superior to warm-blooded animals in many respects, it contains essential amino acids, polyunsaturated fatty acids, fat-soluble vitamins, micro and macro elements in favorable ratios for the human body. Among protein products of animal origin, fish is distinguished by a high methionine content, which has lipotropic properties. Proteins of fish, in comparison with proteins of meat of warm-blooded animals, are characterized by higher digestibility, since myosin of fish meat, which makes up the bulk of protein substances of muscle tissue, is more easily denatured under the influence of heat and is more likely to be digested in the gastrointestinal tract of humans than myosin of meat of terrestrial animals.
The decrease in the caloric value of the finished product while increasing the nutritional value is also explained by the introduction of cod fish as a component of animal raw materials, the calorific value of which is significantly lower than the calorie content of pork and beef, and the fat content of which does not exceed 1%, and even in the fattest species does not exceed 4% (see table. 1). Therefore, the introduction of fish as part of animal raw materials for the production of minced meat significantly reduces the calorie content of dumplings while increasing the nutritional value (Table 2).
The combination of these factors allows us to expand the group of potential consumers of such dumplings, for example, due to schoolchildren, overweight people, some diseases of the gastrointestinal tract, liver, elderly people.
Grinding fish fillet on a top with a hole diameter of 2-3 mm allows you to get minced meat with traditional structural and mechanical characteristics for dumplings and thereby maintain high organoleptic characteristics of the finished product. When using larger than 3 mm diameters of the holes of the grill, pieces of fish will be felt in the meat, and the use of smaller than 2 mm diameters of the holes will irrationally complicate and slow down the process.
The used ratio of the components of the animal raw material in minced meat: crushed fish of the cod family, first-class venison beef and semi-fat veined pork by weight, respectively, 1: (0.46-0.50) :( 0.50-0.53) is optimal, since allows you to get dumplings with a very tender, soft, juicy minced meat and high organoleptic characteristics. With an increase in the proportion of beef above 0.50 in meat or pork above 0.53 and a corresponding decrease in the proportion of fish, dumplings are excessively high-calorie, difficult to digest with fatty fillings, and if the proportion of beef in minced meat is lower than 0.46 or pork below 0.50 with a corresponding increase in the proportion of fish, finished dumplings have a distinct smell and taste of fish and a filling texture uncharacteristic for dumplings, which reduces the organoleptic characteristics of the finished product. An additional technical result has been established - it is precisely such a quantitative combination of components of animal raw materials that are introduced into the forcemeat that helps to neutralize the taste and color of porridge in the forcemeat of prepared ravioli.
The used ratio of crushed fish of the cod family, first-class beef trimmed, half-fat ginger and millet porridge pork by weight, respectively 1: (0.46-0.50) :( 0.50-0.53) :( 0.80-0, 86) is optimal because it allows you to maintain a high water-holding ability and pH of the meat (see Fig. 1). As an increase in the proportion of porridge in minced meat is higher than 0.86, and a decrease in the indicated proportion below 0.80 leads to a drop in the water-holding ability and pH of the minced meat, which significantly worsens the organoleptic characteristics of ravioli.
The proposed method is illustrated in table 1, which shows the chemical composition and calorie content of the raw materials introduced into the composition of dumplings enriched in fish raw materials obtained by the proposed method; table 2, which shows the chemical composition and calorie content of dumplings enriched in fish raw materials made according to the proposed method, and dumplings enriched in vegetable raw materials made according to the method selected as a prototype; table 3, which shows the organoleptic characteristics of cooked dumplings enriched with fish raw materials obtained by the proposed method, and cooked dumplings enriched with vegetable raw materials obtained by the method selected as a prototype; figure 1, which shows the dependences of water-holding capacity and pH of minced meat enriched with fish of the cod family as a component of animal raw materials, namely, the X-axis shows the amount of millet porridge added in%, the Y-axis - the water-holding capacity in%, and the Z-axis - pH minced meat. In addition, in figure 1, the following is additionally indicated: a line inside which a rectangle is made characterizing the water-holding ability of the stuffing; the line inside which a triangle is made characterizing the pH of the minced meat.
A method for the production of ravioli enriched with fish raw materials involves kneading dough using flour, egg products, table salt and water.
Animal raw materials for the preparation of minced meat for dumplings are prepared from first-class veined beef and semi-fat veined pork by manually veneering the components with the removal of coarse connective and fatty tissue and grinding on a top with a diameter of 2-3 mm lattice holes. As a fish of the cod family, which is a fish raw material, cod, or pollock, or haddock, or pollock, or saffron cod, or burbot, or hake are used. Preparation of codfish fish is carried out by pre-cutting to obtain fillets and subsequent grinding of the resulting fish fillet on a top with a diameter of the holes of the lattice 2-3 mm. In this way, the preparation of first-class veneered beef, semi-fat veneered pork and fish is prepared, which are then used for the preparation of minced meat as components of animal raw materials. The vegetable component for the preparation of minced meat for dumplings is prepared from millet porridge by preliminary sifting of cereal millet polished on a stamped sieve with oblong holes of 1.2 × 20 mm and on a sieve with round holes with a diameter of 1.0 mm, followed by washing and boiling in a boiler with a steam jacket at a temperature of 120-130 ° C from 30 to 40 minutes in slightly salted water, cooling to a temperature of 8-10 ° C and grinding on a spinning top with a diameter of lattice openings of 2-3 mm. Fresh onions are crushed on tops with a diameter of holes of the lattice of 2-3 mm. Stuffing for dumplings is made by mixing animal raw materials, a vegetable component, chopped fresh onions, common salt, spices, spices and water. At the same time, chopped fish, first-class veined beef, semi-fat veined pork, and millet porridge are used in a ratio by weight, respectively, of 1: (0.46-0.50) :( 0.50-0.53) :( 0.80- 0.86). Next, they carry out the formation of dumplings, their freezing, tumbling and packaging.
An example of the method of production of dumplings enriched in fish raw materials
A method for the production of ravioli enriched in fish raw materials is as follows.
The components of the animal raw material - first-class veined beef and semi-fat veined pork - are used chilled, with preliminary cutting into pieces weighing 0.5-1.0 kg. The first-grade veined beef and the semi-fat veined pork are subjected to manual venation, which consists in additional manual isolation of coarse connective tissue, in particular tendons and ligaments, and adipose tissue from meat. Then the pieces of meat are crushed on a top with a diameter of the holes of the lattice 3 mm Frozen pollock is used as a fish of the cod family, which is a fish raw material. Frozen fish is thawed in baths with cold water with a temperature of no higher than 20 ° C until the temperature inside the muscles reaches no more than minus 3 ° C. Thawed fish are washed with water to remove mucus and surface contaminants. The washed fish is cut and the meat is separated from the bone to obtain fillets, washed again and ground on a spinning top with a diameter of 3 mm of lattice holes. Thus, the preparation of animal raw materials is carried out.
Onions are inspected, defective bulbs are discarded, the root lobe is removed, and the dry integumentary leaves are cleaned. The peeled onions are washed with cold running water and, after draining, are sent for grinding. Grinding fresh onions produced on a spinning top with a diameter of the holes of the lattice 3 mm
Salt, sugar, ground black pepper are used as spices and spices, which are sifted through a sieve before use, lumps and impurities are removed.
Grinded millet groats are sieved on a stamped sieve with oblong holes of 1.2 × 20 mm and on a sieve with round holes with a diameter of 1.0 mm, washed and boiled this grits in salted water at a temperature of 125 ° C for 35 minutes, the resulting millet porridge is cooled to a temperature of 9 ° C, crushed on a top with a diameter of the holes of the lattice 3 mm Thus, the preparation of the plant component is carried out.
Kneading the dough is carried out using wheat flour of the first grade, chicken eggs, common salt and water.
The preparation of minced meat for dumplings is made after preparing animal raw materials from beef first-class veined, pork veined bold and chopped pollock fish, as well as preparing the plant component from millet porridge by mixing the animal raw material, plant component, fresh onion, common salt, sugar, pepper ground black and water. At the same time, chopped fish, first-class veined beef, semi-fat veined pork, and millet porridge are used in a weight ratio of 1: 0.46: 0.53: 0.86, respectively.
Stuffing is prepared on batch-cooking units for 10 minutes. The following sequence of ingredients is used in the preparation of minced meat: animal raw materials, vegetable raw materials, spices and spices, water with a temperature not exceeding 10 ° C. Then carry out the formation of dumplings on dumplings machines. After molding, the dumplings are placed on trays and sent for freezing. Dumplings are frozen quickly, thereby ensuring the safety of quality indicators, at temperatures from minus 20 ° C to minus 35 ° C. Freezing is carried out until the temperature in the center of the dumpling is minus 10 ° C and below. The frozen dumplings removed from the trays are subjected to tumbling - processing in a rotating tumbling, that is, perforated, drum to give them a smooth, polished surface and to separate the excess flour and dough crumbs. Then the dumplings are packaged weighing 900 g in bags of polymer materials that are approved for use by the authorities of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. Packing is carried out using volumetric dispensers. Packages after packaging heat seal.
As follows from table 1, which explains the chemical composition of the raw materials introduced into the dumplings, and lowered calorie content of animal fish raw materials in comparison with the calorie content of animal meat raw materials, the highest calorie content is beef - 168 kcal, and pork - 357 kcal, compared to the calorie content of the cod family fish is 72 kcal.
As can be seen from table 2, which shows the indicators of food and energy value of dumplings obtained by the proposed method, in comparison with the same indicators of dumplings obtained by the method selected as a prototype, the lowest calorie content is observed for dumplings made by the proposed method, with the protein content in the finished product remained virtually unchanged (within the limits of measurement error).
As can be seen from table 3, which shows the organoleptic quality indicators of dumplings prepared by the proposed method, in comparison with the organoleptic quality indicators of dumplings prepared in accordance with the method selected as a prototype, the best organoleptic characteristics are dumplings prepared by the proposed method, since enrichment with fish raw materials is carried out by introducing into the forcemeat prepared fish of the cod family, which gives the forcemeat an additional gentle st and more distinctive color for ravioli and eliminates the taste dumplings in cereals, which further enhances the organoleptic characteristics of the product.
The dependence shown in figure 1 shows that the proposed proportion of millet porridge in minced meat, which also includes crushed fish of the cod family, ground beef of the first grade and pork vein bold, is optimal because it allows the mince to maintain high water-holding ability and pH.
The use of the invention in comparison with the prototype provides the following advantages:
- preservation of the typical organellesic characteristics of dumplings and improving some of them - taste and color;
- increase the nutritional value of the finished product while reducing calories;
- expanding the assortment and the group of potential consumers of such dumplings due to the fact that the mince additionally contains fish of the cod family, which are pre-chopped and chopped, and chopped fish, ground beef of the first grade, pork veined bold and millet porridge are used in a weight ratio of 1, respectively :( 0.46-0.50) :( 0.50-0.53) :( 0.80-0.86).
Figure 00000001
Figure 00000002
Figure 00000003

Claims (1)

  1. A method for the production of dumplings enriched with fish raw materials, including kneading dough using wheat flour of the first grade, egg products, salt, food and water, preparing animal raw materials from beef of the first grade and pork veneered bold by manually vening the components with the removal of coarse connective and adipose tissue and grinding on a top with a diameter of the holes of the lattice 2-3 mm, preparation of the plant component from millet porridge by preliminary sifting cereals millet polished on dies sieve with oblong holes of 1.2 × 20 mm and on a sieve with round holes with a diameter of 1.0 mm, subsequent washing and boiling in a boiler with a steam jacket at a temperature of 120-130 ° C for 30 to 40 minutes in slightly salted water, cooling to a temperature of 8-10 ° C and grinding on a spinning top with a diameter of lattice holes of 2-3 mm, chopping fresh onions on a spinning top with a diameter of lattice holes of 2-3 mm, preparing minced meat for ravioli by mixing animal raw materials, a vegetable component, chopped onion fresh salt food, spices and water and water, the formation of dumplings, freezing, tumbling and packaging, characterized in that they use the fish of the cod family, which is fish raw materials, which are pre-cut to produce fillets, then crushed on a top with a diameter of 2-3 holes mm, and the obtained crushed fish as a component of animal raw materials after the above preparation is added to the stuffing, while crushed fish, ground beef of the first grade, pork veined bold and millet porridge I use in a weight ratio of respectively 1: (0,46-0,50) :( 0,50-0,53) :( 0,80-0,86).
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2212142C1 (en) * 2002-10-08 2003-09-20 Геута Вадим Сергеевич Meat pockets "klinskye" and method of producing the same
RU2472344C2 (en) * 2010-12-07 2013-01-20 Государственное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for production of pelmeni enriched with vegetal raw materials (versions)
RU2550900C2 (en) * 2008-04-11 2015-05-20 Александр Николаевич Куприй Construction and composition of ravioli with filler portions of different content and versions of preparation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2212142C1 (en) * 2002-10-08 2003-09-20 Геута Вадим Сергеевич Meat pockets "klinskye" and method of producing the same
RU2550900C2 (en) * 2008-04-11 2015-05-20 Александр Николаевич Куприй Construction and composition of ravioli with filler portions of different content and versions of preparation
RU2472344C2 (en) * 2010-12-07 2013-01-20 Государственное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for production of pelmeni enriched with vegetal raw materials (versions)

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