Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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Priority to UA99031537ApriorityCriticalpatent/UA33645A/en
Publication of UA33645ApublicationCriticalpatent/UA33645A/en
The invention relates to food industry and can be used at making meat mince products. A method for making sausage products provides adding extruded rice during preparation of mince in the amount of 4-7 % of mass of the main raw material. Adding extruded rice is possible both in the form of powder, and in the hydrated form that promotes significant increase of water-retention capacity of the mince, improvement of food and flavor qualities of the finished products. Ratio extruded rice-water as 1:2 is most optimal, because at the less ratio further processing will worsen, and at the more ratio - organoleptic characteristics of the finished product will decrease.
UA99031537A1999-03-191999-03-19Method for making sausage products
UA33645A
(en)
Method of processing tobacco leaves, smoking products obtained from so processed tobacco leaves, method of processing tobacco leaves to obtain filling material for smoking product, filling material for smoking product,filling material for smoking product as such and method of making cigarattes