UA94584U - METHOD OF MANUFACTURING OF BAKED QUALITIES - Google Patents
METHOD OF MANUFACTURING OF BAKED QUALITIESInfo
- Publication number
- UA94584U UA94584U UAU201403752U UAU201403752U UA94584U UA 94584 U UA94584 U UA 94584U UA U201403752 U UAU201403752 U UA U201403752U UA U201403752 U UAU201403752 U UA U201403752U UA 94584 U UA94584 U UA 94584U
- Authority
- UA
- Ukraine
- Prior art keywords
- meat
- baked
- quails
- quail
- minutes
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Спосіб виробництва перепелів запечених включає підготовку м'ясної сировини, соління, термічну обробку, причому як сировину використовують тушки перепелів, м'ясо яких засолюють в сольовому розчині, який містить 9-12 % кухонної солі, 0,2-0,5 % цукру або глюкози, 0,1-0,5 % аскорбінату натрію, нітриту натрію 0,003-0,005 %, кількість розсолу 40-60 % до маси м'яса, тривалість витримки 12-48 год. при температурі 0-, далі проводять короткочасне вимочування м'яса 5-20 хв., потім поверхню перепелів обробляють сумішшю спецій у кількості 0,5-2 % до маси м'яса перепелів та укладають у форми і проводять процес запікання при температурі 140- протягом 50-70 хвилин, потім охолоджують до температури 0- та проводять пакування в захисну плівку.The method of production of baked quails involves the preparation of raw meat, pickles, heat treatment, and as raw materials used carcasses of quails, the meat of which is salted in saline solution containing 9-12% salt, 0.2-0.5% sugar or glucose, 0.1-0.5% sodium ascorbate, sodium nitrite 0.003-0.005%, the amount of brine 40-60% by weight of meat, the holding time of 12-48 hours. at a temperature of 0-, then carry out short-term soaking of meat for 5-20 minutes, then the surface of the quail is treated with a mixture of spices in the amount of 0.5-2% by weight of meat of the quail and put into forms and carry out the baking process at a temperature of 140- for 50-70 minutes, then cooled to 0- and wrapped in a protective film.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201403752U UA94584U (en) | 2014-04-10 | 2014-04-10 | METHOD OF MANUFACTURING OF BAKED QUALITIES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201403752U UA94584U (en) | 2014-04-10 | 2014-04-10 | METHOD OF MANUFACTURING OF BAKED QUALITIES |
Publications (1)
Publication Number | Publication Date |
---|---|
UA94584U true UA94584U (en) | 2014-11-25 |
Family
ID=52681592
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAU201403752U UA94584U (en) | 2014-04-10 | 2014-04-10 | METHOD OF MANUFACTURING OF BAKED QUALITIES |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA94584U (en) |
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2014
- 2014-04-10 UA UAU201403752U patent/UA94584U/en unknown
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