UA3021U - METHOD OF PRODUCTION OF MEAT PRODUCTS - Google Patents

METHOD OF PRODUCTION OF MEAT PRODUCTS

Info

Publication number
UA3021U
UA3021U UA20040605182U UA2004605182U UA3021U UA 3021 U UA3021 U UA 3021U UA 20040605182 U UA20040605182 U UA 20040605182U UA 2004605182 U UA2004605182 U UA 2004605182U UA 3021 U UA3021 U UA 3021U
Authority
UA
Ukraine
Prior art keywords
meat
production
meat products
pieces
raw meat
Prior art date
Application number
UA20040605182U
Other languages
Ukrainian (uk)
Inventor
Любов Прокопівна Тарасова
Original Assignee
Товариство З Обмеженою Відповідальністю "Прем'Єр"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Товариство З Обмеженою Відповідальністю "Прем'Єр" filed Critical Товариство З Обмеженою Відповідальністю "Прем'Єр"
Priority to UA20040605182U priority Critical patent/UA3021U/en
Publication of UA3021U publication Critical patent/UA3021U/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

Спосіб виробництва м'ясних виробів включає підготовку м'ясної сировини, соління з смакоароматичними добавками і термічну обробку. Використовують м'ясну сировину з вмістом жирової і грубої сполучної тканини не більше 15%, шматками вагою не більше 1 кг. Соління проводять під пресом. Як смакоароматичну добавку застосовують суміш солі кухонної, нітриту натрію, цукру, після чого м’ясо вимочують, промивають теплою водою, заморожують, нарізують на шматочки, укладають на сітчасті листи і направляють в камеру для сушіння при постійній циркуляції повітря із застосуванням диму від спалювання деревини.The method of production of meat products includes the preparation of raw meat, pickles with flavoring additives and heat treatment. Use raw meat with a content of fatty and coarse connective tissue not more than 15%, pieces weighing not more than 1 kg. Pickling is carried out under pressure. As a flavoring additive, a mixture of table salt, sodium nitrite, sugar is used, after which the meat is soaked, washed with warm water, frozen, cut into pieces, placed on mesh sheets and sent to a drying chamber with constant air circulation using smoke from burning wood. .

UA20040605182U 2004-06-30 2004-06-30 METHOD OF PRODUCTION OF MEAT PRODUCTS UA3021U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA20040605182U UA3021U (en) 2004-06-30 2004-06-30 METHOD OF PRODUCTION OF MEAT PRODUCTS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA20040605182U UA3021U (en) 2004-06-30 2004-06-30 METHOD OF PRODUCTION OF MEAT PRODUCTS

Publications (1)

Publication Number Publication Date
UA3021U true UA3021U (en) 2004-09-15

Family

ID=74223080

Family Applications (1)

Application Number Title Priority Date Filing Date
UA20040605182U UA3021U (en) 2004-06-30 2004-06-30 METHOD OF PRODUCTION OF MEAT PRODUCTS

Country Status (1)

Country Link
UA (1) UA3021U (en)

Similar Documents

Publication Publication Date Title
RU2007109606A (en) RESTRUCTURED MEAT PRODUCT AND METHOD FOR PRODUCING IT
JP2008509707A5 (en)
EA200701831A1 (en) METHOD OF MANUFACTURING SAUSAGE PRODUCTS
CN103340424B (en) Method utilizing rice bran to bake meat product
KR20080058673A (en) Duck-smoke-drying have ginseng steamed red ingredient and manufacturing method
CN103082341B (en) Flavored fish and preparation method thereof
UA3021U (en) METHOD OF PRODUCTION OF MEAT PRODUCTS
CN105685665A (en) Refrigerating marinating method of raw beef and Huobianzi beef produced by the method
DK1887881T3 (en) Composition and method of providing glutamine
RU2006107771A (en) METHOD FOR PRODUCING FOOD PROTEIN PRODUCT OF AIR-POROUS STRUCTURE (OPTIONS)
RU2005114136A (en) METHOD FOR PRODUCING LONG-TERM NATURAL MEAT PRODUCTS
CN104041861A (en) Abalone ham sausage and processing method thereof
RU2011116800A (en) METHOD FOR PREPARING BOILED FISH SAUSAGE PRODUCTS
EA200700089A3 (en) METHOD FOR PREPARING A READY TO USE A GRAIN OR LARGE PRODUCT
SU1606082A1 (en) Method of producing sausage articles from by-product
KR101401461B1 (en) Pre-processing method of fish meat and manufacturing process for the preparation of fish cake using thereof
RU2005105929A (en) METHOD FOR PRODUCING RAW SMOKED SAUSAGE PRODUCTS
RU2022107048A (en) PRODUCT - ANALOGUE OF MEAT, CONTAINING HYDRATED TEXTURED VEGETABLE PROTEIN
RU2452262C1 (en) Restructurised moulded fish product
RU2294115C2 (en) Venison semi-smoked dietary sausage
RU2012149329A (en) SMOKED BOILED SAUSAGE FROM NUTRIA MEAT AND METHOD OF PRODUCING IT
RU2000110707A (en) STRUCTURE FORMER FOR PRODUCING MEAT PRODUCTS AND METHOD FOR PREPARING IT
KR20040028126A (en) Method of manufacturing skewer
RU2004124857A (en) COMPOSITION FOR AMBASSADOR OF MEAT FOR THE PRODUCTION OF BOILED HAM PRODUCTS
RU2008126345A (en) METHOD FOR PRELIMINARY YEAST ACTIVATION