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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA201214239ApriorityCriticalpatent/UA104679C2/en
Publication of UA104679C2publicationCriticalpatent/UA104679C2/en
A method for making an air-dried product of raw meat material provides for preparing the raw material, mincing thereof, salting, ripening, forming sausage products, thermal treatment, drying and cooling. and rabbit meat is used as the raw material, and thermal treatment is carried out into two stages, cool drying at a temperature of 2-5 °C, intensive drying at a temperature of 18-24 °C.
UAA201214239A2012-12-132012-12-13Method for making the air-dried product of turkey and rabbit meat "torino"
UA104679C2
(en)
The combinatorial methods of high pressure and temperature process (hptp) for producing texturized meat products and the improved meat products obtained from the methods thereof
Improvements to patent p201231330 "method for the treatment of corn kernels intended for the production of popcorn using microwave appliances, and resulting product"