UA61084U - Method for making jellied beef - Google Patents

Method for making jellied beef

Info

Publication number
UA61084U
UA61084U UAU201014537U UAU201014537U UA61084U UA 61084 U UA61084 U UA 61084U UA U201014537 U UAU201014537 U UA U201014537U UA U201014537 U UAU201014537 U UA U201014537U UA 61084 U UA61084 U UA 61084U
Authority
UA
Ukraine
Prior art keywords
boiling
addition
beef
pouring
gelling agent
Prior art date
Application number
UAU201014537U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Федор Всеволодович Перцевой
Ольга Александровна Василенко
Галина Евгеньевна Полищук
Виктория Викторовна Рубина
Дмитрий Олегович Бидюк
Марина Борисовна Колесникова
Николай Федорович Перцевой
Ирина Алексеевна Крапивницкая
Петр Васильевич Гурский
Барбара Чеславовна Гарнцарек
Збигнев Элигюсович Гарнцарек
Тадеуш Владиславович Мискиевич
Original Assignee
Харьковский Государственный Университет Питания И Торговли
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 Харьковский Государственный Университет Питания И Торговли filed Critical Харьковский Государственный Университет Питания И Торговли
Priority to UAU201014537U priority Critical patent/UA61084U/en
Publication of UA61084U publication Critical patent/UA61084U/en

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  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A method for making jellied beef includes washing meat, pouring thereof with cold water, boiling, putting vegetables for hour to the end of boiling, extraction of boiled meat, separation of bones, chopping, combining with filtered broth, addition of salt, addition of flavoring at the end of boiling, after boiling end addition of mashed garlic, addition of gelling agent, pouring into a dish or forms, cooling, maturation for jellying, portioning, issue. As a gelling agent apple low-etherified pectin of NE-A2 type is used in the form of fine powder..
UAU201014537U 2010-12-06 2010-12-06 Method for making jellied beef UA61084U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201014537U UA61084U (en) 2010-12-06 2010-12-06 Method for making jellied beef

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201014537U UA61084U (en) 2010-12-06 2010-12-06 Method for making jellied beef

Publications (1)

Publication Number Publication Date
UA61084U true UA61084U (en) 2011-07-11

Family

ID=50835343

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201014537U UA61084U (en) 2010-12-06 2010-12-06 Method for making jellied beef

Country Status (1)

Country Link
UA (1) UA61084U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2652129C1 (en) * 2017-03-31 2018-04-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Новосибирский государственный аграрный университет" Method of production of semi-product meat aspic

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2652129C1 (en) * 2017-03-31 2018-04-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Новосибирский государственный аграрный университет" Method of production of semi-product meat aspic

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