RU96111048A - METHOD FOR PRODUCING PROTEIN AND FAT ADDITIVES FOR THE PRODUCTION OF MEAT STAFF AND PASTE PRODUCTS - Google Patents

METHOD FOR PRODUCING PROTEIN AND FAT ADDITIVES FOR THE PRODUCTION OF MEAT STAFF AND PASTE PRODUCTS

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Publication number
RU96111048A
RU96111048A RU96111048/3A RU96111048A RU96111048A RU 96111048 A RU96111048 A RU 96111048A RU 96111048/3 A RU96111048/3 A RU 96111048/3A RU 96111048 A RU96111048 A RU 96111048A RU 96111048 A RU96111048 A RU 96111048A
Authority
RU
Russia
Prior art keywords
production
fat
meat
staff
producing protein
Prior art date
Application number
RU96111048/3A
Other languages
Russian (ru)
Other versions
RU2113137C1 (en
Inventor
Л.В. Антипова
С.В. Полянских
Original Assignee
Воронежская государственная технологическая академия
Filing date
Publication date
Application filed by Воронежская государственная технологическая академия filed Critical Воронежская государственная технологическая академия
Priority to RU96111048A priority Critical patent/RU2113137C1/en
Priority claimed from RU96111048A external-priority patent/RU2113137C1/en
Application granted granted Critical
Publication of RU2113137C1 publication Critical patent/RU2113137C1/en
Publication of RU96111048A publication Critical patent/RU96111048A/en

Links

Claims (1)

Способ получения белково-жировой добавки для производства мясных фаршевых и пастообразных продуктов, предусматривающий термовлагообработку, измельчение сырья на волчке, гомогенизирование с добавлением бульона, охлаждение и фасовку, отличающийся тем, что в качестве сырья используют шкурку сухопутной птицы, а на стадии гомогенизации на 2 части сырья дополнительно добавляют 1 часть жира куриного топленого и 1 часть куриного бульона (соотношение в системе белок:жир:вода составляет 1:1:3,5).A method of producing a protein-fat additive for the production of minced meat and pasty products, which includes thermal moisture treatment, grinding of raw materials in a spinning top, homogenization with the addition of broth, cooling and packaging, characterized in that the quality of the raw material is the skin of poultry, and at the stage of homogenization into 2 parts raw materials additionally add 1 part of melted chicken fat and 1 part of chicken broth (the ratio in the protein: fat: water system is 1: 1: 3.5).
RU96111048A 1996-06-05 1996-06-05 Method for producing protein-fat addition for preparation of minced meat and paste-like products RU2113137C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96111048A RU2113137C1 (en) 1996-06-05 1996-06-05 Method for producing protein-fat addition for preparation of minced meat and paste-like products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96111048A RU2113137C1 (en) 1996-06-05 1996-06-05 Method for producing protein-fat addition for preparation of minced meat and paste-like products

Publications (2)

Publication Number Publication Date
RU2113137C1 RU2113137C1 (en) 1998-06-20
RU96111048A true RU96111048A (en) 1998-10-10

Family

ID=20181359

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96111048A RU2113137C1 (en) 1996-06-05 1996-06-05 Method for producing protein-fat addition for preparation of minced meat and paste-like products

Country Status (1)

Country Link
RU (1) RU2113137C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2600682C1 (en) * 2015-06-30 2016-10-27 Автономная некоммерческая организация высшего профессионального образования "Белгородский университет кооперации, экономики и права" Recipe composition of protein-fat emulsion for chopped semi-products

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