SU122668A1 - Method of drying meat, eg whale or fish - Google Patents
Method of drying meat, eg whale or fishInfo
- Publication number
- SU122668A1 SU122668A1 SU615733A SU615733A SU122668A1 SU 122668 A1 SU122668 A1 SU 122668A1 SU 615733 A SU615733 A SU 615733A SU 615733 A SU615733 A SU 615733A SU 122668 A1 SU122668 A1 SU 122668A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- whale
- fish
- fat
- drying meat
- meat
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
Известен способ сушки м са, например, китового, под вакуумом в пищевом жире с добавлением антиокислител .There is a known method of drying meat, for example, whale, under vacuum in edible fat with the addition of antioxidant.
Описываемый способ сушки м са отличаетс от известного тем, что в расплавленный жир ввод т при слабом нагревании бутил-оксианизол или октилгаллат в количестве около 0,05% от веса жира.The described method of drying meat differs from the well-known one in that butyl-oxyanisole or octyl gallate is introduced into the melted fat with weak heating in an amount of about 0.05% by weight of the fat.
Сущность способа заключаетс в следующем. Замороженные куски китового м са, или рыбы подвергают высушиванию под вакуумом при температуре не выше 70-75° в расплавленном жире, в который добавлено 0,05% от веса жира бутил-оксианизола пли октилгаллата в качестве антиокислител .The essence of the method is as follows. Frozen pieces of whale meat, or fish, are dried under vacuum at a temperature no higher than 70-75 ° in molten fat, to which 0.05% of the weight of butyl oxyanisole or octyl gallate fat is added as an antioxidant.
Дл создани однородности среды антиокислитель вводитс в расплавленный жир при небольщом нагревании и помешивании в течение 10-15 мин.To create a homogeneous medium, the antioxidant is introduced into the melted fat with slight heating and stirring for 10-15 minutes.
Высушенное таким образом м со сохран ет свою доброкачественность длительный срок (до 2-х лет).Dried in this way, the mso retains its good quality for a long time (up to 2 years).
Предмет изобретени Subject invention
Способ сушки м са, например, китового, под вакуумом в пищевом жире с добавлением антиокислител , о т л и ч а ю щ и и с тем, что, с целью предохранени жира от окислени и удлинени срока хранени высушенного продукта, в расплавленный жир ввод т при слабом нагревании бутил-оксианизол или октилгаллат в количестве около 0,050/0 от веса жира.A method of drying meat, for example, whale, under vacuum in edible fat with the addition of an antioxidant, in order to protect the fat from oxidation and prolong the shelf life of the dried product into the melted fat t at low heating butyl oxyanisole or octyl gallate in an amount of about 0.050 / 0 by weight of fat.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU615733A SU122668A1 (en) | 1959-01-05 | 1959-01-05 | Method of drying meat, eg whale or fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU615733A SU122668A1 (en) | 1959-01-05 | 1959-01-05 | Method of drying meat, eg whale or fish |
Publications (1)
Publication Number | Publication Date |
---|---|
SU122668A1 true SU122668A1 (en) | 1959-11-30 |
Family
ID=48394326
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU615733A SU122668A1 (en) | 1959-01-05 | 1959-01-05 | Method of drying meat, eg whale or fish |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU122668A1 (en) |
-
1959
- 1959-01-05 SU SU615733A patent/SU122668A1/en active
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