RU93011910A - METHOD FOR PROCESSING MEAT (CARCASES) OF BIRDS - Google Patents

METHOD FOR PROCESSING MEAT (CARCASES) OF BIRDS

Info

Publication number
RU93011910A
RU93011910A RU93011910/13A RU93011910A RU93011910A RU 93011910 A RU93011910 A RU 93011910A RU 93011910/13 A RU93011910/13 A RU 93011910/13A RU 93011910 A RU93011910 A RU 93011910A RU 93011910 A RU93011910 A RU 93011910A
Authority
RU
Russia
Prior art keywords
meat
processing
carcasses
poultry
brine
Prior art date
Application number
RU93011910/13A
Other languages
Russian (ru)
Other versions
RU2077232C1 (en
Inventor
В.Н. Махонина
П.А. Прокушенков
С.Г. Забашта
В.В. Коренев
Т.И. Ламаева
Original Assignee
Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс"
Filing date
Publication date
Application filed by Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" filed Critical Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс"
Priority to RU9393011910A priority Critical patent/RU2077232C1/en
Priority claimed from RU9393011910A external-priority patent/RU2077232C1/en
Publication of RU93011910A publication Critical patent/RU93011910A/en
Application granted granted Critical
Publication of RU2077232C1 publication Critical patent/RU2077232C1/en

Links

Claims (1)

Изобретение относится к птицеперерабатывающей промышленности, в частности к переработке мяса (тушек) птицы. Предлагаемый способ обработки мяса позволяет получить готовые продукты с улучшенными качественными показателями (органолептическими и технологическими), а также способствует упрощению процесса обработки и сокращению количества фермента и сроков созревания мяса. Способ предусматривает обработку мяса птицы (тушек, частей тушек) кур, индеек, гусей. Состав и соотношение компонентов в шприцовочном рассоле следующие: фермент папаин 1 - 3 мг/кг мясного сырья кг на 100 л рассола: поваренная соль 10 - 12; сахар-песок 2 - 2,5; чеснок измельченный 1 - 1,5; порошок горчицы 1 - 2,0; перец черный 0,2 - 0,3; вода питьевая - остальное. Процесс созревания мясного сырья длится 8 - 12 ч.The invention relates to the poultry industry, in particular to the processing of meat (carcasses) of poultry. The proposed method of processing meat allows you to get finished products with improved quality indicators (organoleptic and technological), and also helps to simplify the processing process and reduce the amount of enzyme and the ripening time of the meat. The method involves the processing of poultry meat (carcasses, parts of carcasses) of chickens, turkeys, geese. The composition and ratio of components in syringe brine are as follows: papain enzyme 1 - 3 mg / kg of raw meat kg per 100 l of brine: table salt 10 - 12; granulated sugar 2 - 2.5; chopped garlic 1 - 1.5; mustard powder 1 - 2.0; black pepper 0.2 - 0.3; drinking water - the rest. The ripening process of meat raw materials lasts 8 - 12 hours.
RU9393011910A 1993-03-04 1993-03-04 Method for preparing poultry for processing food products RU2077232C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU9393011910A RU2077232C1 (en) 1993-03-04 1993-03-04 Method for preparing poultry for processing food products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU9393011910A RU2077232C1 (en) 1993-03-04 1993-03-04 Method for preparing poultry for processing food products

Publications (2)

Publication Number Publication Date
RU93011910A true RU93011910A (en) 1997-01-20
RU2077232C1 RU2077232C1 (en) 1997-04-20

Family

ID=20138251

Family Applications (1)

Application Number Title Priority Date Filing Date
RU9393011910A RU2077232C1 (en) 1993-03-04 1993-03-04 Method for preparing poultry for processing food products

Country Status (1)

Country Link
RU (1) RU2077232C1 (en)

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