UA95078U - METHOD OF MEAT PROCESSING AND MEAT PRODUCTS - Google Patents

Abstract

A method of processing meat involves adding water to the meat, boiling it. The added water is evaporated to reach the finished product (meat) of the original weight.

Description

The useful model belongs to the food industry and can be used for the production of health and preventive meat products.

Modern technologies of meat processing, regardless of its type and location, are so diverse that it is difficult to list them even for one country. The purpose of these technologies is to make meat products tasty and attractive.

The general disadvantage of these technologies should be attributed to the fact that in almost all types of processing, many biologically active substances necessary for maintaining the vital activity of the human body are lost. For example, from the point of view of doctors and nutritionists, the progressive method of cooking meat and steamed meat products 3 has disadvantages. The fact is that water vapor, penetrating into a piece of meat or meat products, displaces 3 of its biologically active substances. In order to make sure of this, it is enough to pay attention to the changes in the color of the water used to produce steam. It is common knowledge that water loses its transparency during the process of preparing the product.

Housewives usually pour this water, more specifically the broth, without thinking about the fact that it contains useful substances.

The task of a useful model is to develop a method of processing meat or meat products, regardless of the type of meat and its origin, which ensures high product quality while preserving almost all biologically active components.

The task is achieved by changing the direction of movement of biologically active components of meat or meat products during its preparation, and creating conditions for reducing the concentration of moisture in finished products.

An example of using a useful model for preparing products from minced chicken fillet.

Minced meat is made from 500 g of chicken fillet, 150 ml of drinking water is added, the product is cooked until the added water completely evaporates. Thus, the final product weighs 500 g. In the process of heat treatment, biologically active substances first pass into the volume of added water. During heat treatment, the amount of moisture decreases. There is an increase in the concentration of biological components in the solution. As is known, the concentration of solutions leads to the creation of clusters, which have a preventive and health-improving effect on the body (1). When the initial weight of the processing product is reached, the biologically active components are returned again

Out of the product, but now in the form of clusters.

The ability of such a product to show health-prophylactic properties was evaluated in comparison with 3 other methods of processing chicken meat by cytomorphological-biological diagnosis (21.

Sources of information: 1. Pat. OA 33846 07/10/2008, bull. Mo. 13 2. Pat. OA 28036 November 26, 2007, bull. Mo 11

Claims (1)

USEFUL MODEL FORMULA 40 The method of meat processing, which includes adding water to meat, boiling, which differs in that in order to create a health and preventive product from meat, the added water is evaporated until the finished product (meat) reaches the initial weight .