WO2002000037A2 - Produit alimentaire a preparation rapide - Google Patents

Produit alimentaire a preparation rapide Download PDF

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Publication number
WO2002000037A2
WO2002000037A2 PCT/RU2001/000183 RU0100183W WO0200037A2 WO 2002000037 A2 WO2002000037 A2 WO 2002000037A2 RU 0100183 W RU0100183 W RU 0100183W WO 0200037 A2 WO0200037 A2 WO 0200037A2
Authority
WO
WIPO (PCT)
Prior art keywords
product
usτanοvκaχ
meat
food product
food
Prior art date
Application number
PCT/RU2001/000183
Other languages
English (en)
Russian (ru)
Other versions
WO2002000037A3 (fr
Inventor
Mihail Aleksandrovich Ryk
Original Assignee
Mihail Aleksandrovich Ryk
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 Mihail Aleksandrovich Ryk filed Critical Mihail Aleksandrovich Ryk
Publication of WO2002000037A2 publication Critical patent/WO2002000037A2/fr
Publication of WO2002000037A3 publication Critical patent/WO2002000037A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the invention is obtained from the meat processing industry and may be used in the manufacture of individual and commercially available products.
  • Foodstuff from free meat which contains flavored and processed products and is produced by grinding, grinding and processing (BS 2037307, 1/19.06.
  • BS 2037307, 1/19.06 raw meat from various species of livestock, game, poultry and pasta was used, including non-standard raw materials.
  • This product is a waste product that does not have a long storage space.
  • the processed food, the solid or the solid or the crushed meat is also known to be processed or processed. Get this product
  • the one process for the receipt of this product is consumable, and the product itself also possesses low pharmaceutical indicators ( ⁇ L ⁇ 4560570, ⁇ 23. 23.
  • Analogs to food products are also known from free-of-charge raw meat with the addition of flavors and processed products, which are obtained by grinding and mixing. Then, the resulting mass receives the desired form (flakes, flakes, fillets and dishes), freezes and dries.
  • the closest to the invention is an analogue - a food product from meat of various species of animals, fish and food, which contains both processed and processed products. After this product is packaged in a material that is not suitable for acid (W 4384009, ⁇ 23 1/ 1/31, ⁇ 23 ⁇ 4/00, 05.17.83.).
  • the purpose of this invention is to produce a new food product, dry food from meat of different kinds, or meat and / or meat. and / or protein foods; as well as mixtures, with a long storage period of about 1 year without special conditions of storage and packaging; the expansion of the foodstuffs assortment of “quick food”; Increase in product quality due to more high indicators and other productive properties.
  • this product it can be used for the manufacture of products and finished products in the form of cassettes, wipers, accessories and etc.
  • % - (0.1-0.4) ( 1.0-5.0) :( 0.1-1.0) :( 1.0-20.0) :( 0.2-3.0 ) :( 0.05-0.5) :( 0.1-0.5) :( 0.1-5.0) :( 0.2-0.4) :( 0.1-0.5 ) :( 0.001- 0.1) :( 0, 1-0.5), and when introducing the product temperature, it should be set at 50 ... 100 ° ⁇ , and at the same time, the product has a humidity of 3 ... 5%.
  • the product Due to the fact that the product has such a structure, it makes it convenient to consume and restrain the volume of the product to consume the liquid.
  • the product is prepared in the following way: any meat is processed, for example, in general. After which, it is minced and processed into processed meat with a finely dispersed structure. Processes of grinding and grinding of raw materials can be combined 4 and performed one at a time. Then, in cooked meat, at a temperature of 50 ... 100 ° C, a complex product is added ( ⁇ SD), as well as tasty products, as well.
  • ⁇ SD complex product
  • composition of the complex supplement in the form of bulk additives uses poli- or disinfection.
  • ⁇ As part of the gels, use, for example, agar, agar, karpaganan, and in the quality of containing amine acids - cysteine, methinine. Of the industrial enzymes, for example, papain, phycin.
  • ⁇ Ban As a result of discomforts, enter, for example, sugar, maltose, lactose, and as a result of reducing sugar, for example, glucose, cilose, and arable.
  • the effectiveness of the introduced supplements is due to the stabilization of the molecular structure of the denatured muscle 5 proteins.
  • Dried products and finished products from it do not have a long cutting time. This does not require special treatment, for example, vacuum or filled with inert gas and ⁇ . ⁇ ., and there is no need for storage in special well-equipped cameras.
  • the resulting food provides a dry product with a clean, quick access to food. After saturating it with hot or cold liquid after 1 ... 3 minutes, it takes on its original form and a normal appearance with traditional toxic substances.
  • This product may be manufactured in the form of cassettes, products, accessories and ⁇ . ⁇ .
  • the product In the process of food preparation, the product is processed, which ensures the preservation of muscular torsion 6 a commercially available industrial device is created, which is necessary for the flow of liquid into the interior of the product when it is saturated with moisture.
  • Raw materials (muscle tissue) from a small product with the addition of foodstuffs, which allow a variation in the input and temperature
  • a complex product is added that consists of a mixture of the following components: treatment weight - 0.3 wt. %>, ammonium bicarbonate - 1 wt. %, tartaric acid - 1 wt. %>, acetic acid - 2 wt. %> methionine - 0.5 wt. %>, aga ⁇ -aga ⁇ - 5 wt.
  • the resulting dried product has a long storage period of about 1 year without special storage and packaging methods, and this means that the product is non-productive.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Le produit alimentaire de l'invention est fabriqué à partir de viandes de différents types de bétail et/ou de lapin et/ou de volaille et/ou de produits de mer protéiques ainsi que de leurs mélanges. La matière première utilisée peut appartenir à n'importe quelle catégorie de qualité, y compris la matière première ayant un coefficient de condition non standard. Le produit est obtenu par traitement thermique, concassage, formage et séchage jusqu'à une humidité 3...5 %. A une température entre 50 et 100°, on ajoute à de la viande traitée thermiquement et concassée un gélifiant complexe et des exhausteurs de goût. L'introduction dans le produit d'un exhausteur de goût permet de créer dans sa structure des canaux conducteurs d'humidité supplémentaires, qui assurent une plus grande porosité de la structure et l'augmentation de la conductibilité de l'humidité. Le produit est sec et a une durée de conservation d'environ 1 an, sans procédés de conservation ou d'emballage spéciaux, avec des propriétés organoleptiques élevées.
PCT/RU2001/000183 2000-06-28 2001-05-03 Produit alimentaire a preparation rapide WO2002000037A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2000116657 2000-06-28
RU2000116657/13A RU2172111C1 (ru) 2000-06-28 2000-06-28 Пищевой продукт быстрого приготовления

Publications (2)

Publication Number Publication Date
WO2002000037A2 true WO2002000037A2 (fr) 2002-01-03
WO2002000037A3 WO2002000037A3 (fr) 2002-10-17

Family

ID=20236829

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU2001/000183 WO2002000037A2 (fr) 2000-06-28 2001-05-03 Produit alimentaire a preparation rapide

Country Status (2)

Country Link
RU (1) RU2172111C1 (fr)
WO (1) WO2002000037A2 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508798C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ приготовления консервированного продукта "котлеты рубленые из индейки с гарниром и соусом белым с овощами"
RU2508799C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ производства консервов "котлеты рубленые из курицы с гарниром и соусом белым с овощами"
RU2508801C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ получения консервов "котлеты рубленые из кролика с гарниром и соусом белым с овощами"
RU2508802C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ получения консервов "котлеты рубленые из фазана с гарниром и соусом белым с овощами"
RU2508800C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ производства консервов "котлеты рубленые из индейки с гарниром и соусом белым с овощами"
RU2509495C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ получения консервированного продукта "котлеты рубленые из курицы с гарниром и соусом белым с овощами"
RU2509496C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ получения консервированного продукта "котлеты рубленые из фазана с гарниром и соусом белым с овощами"
RU2509497C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ производства консервированного продукта "котлеты рубленые из рябчика с гарниром и соусом белым с овощами"
RU2509494C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ приготовления консервированного продукта "котлеты рубленые из тетерева с гарниром и соусом белым с овощами"
RU2509493C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ выработки консервированного продукта "котлеты рубленые из фазана с гарниром и соусом белым с овощами"

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4384009A (en) * 1978-10-03 1983-05-17 Lewis Victor M Method of manufacturing dehydrated meat product
US4560570A (en) * 1983-06-01 1985-12-24 Tetra Pak Developpement Sa Method for the preparation of a porous, solid or semisolid food product based on ground fish or meat raw materials
US5059445A (en) * 1990-01-10 1991-10-22 Arsem Harold B Process for producing freeze dried meat
WO2001089321A1 (fr) * 2000-05-24 2001-11-29 Mihail Aleksandrovich Ryk Aliment à préparation rapide

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61224966A (ja) * 1985-03-28 1986-10-06 Techno Benchiyaa Kk 蛋白質未変性生肉乾燥食品の製造法
CN1074346A (zh) * 1992-01-13 1993-07-21 江苏省食品发酵研究所 即食佐餐鸡粉的加工工艺
CN1107009A (zh) * 1994-02-21 1995-08-23 胡建平 混入谷物的禽畜肉粉的制作方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4384009A (en) * 1978-10-03 1983-05-17 Lewis Victor M Method of manufacturing dehydrated meat product
US4560570A (en) * 1983-06-01 1985-12-24 Tetra Pak Developpement Sa Method for the preparation of a porous, solid or semisolid food product based on ground fish or meat raw materials
US5059445A (en) * 1990-01-10 1991-10-22 Arsem Harold B Process for producing freeze dried meat
WO2001089321A1 (fr) * 2000-05-24 2001-11-29 Mihail Aleksandrovich Ryk Aliment à préparation rapide

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch, Week 199417 Derwent Publications Ltd., London, GB; Class D13, AN 1994-136096 XP002197513 & CN 1 074 346 A (JIANGSU PROV INST FOOD FERMENTATION), 21 July 1993 (1993-07-21) *
DATABASE WPI Section Ch, Week 199732 Derwent Publications Ltd., London, GB; Class D13, AN 1997-342253 XP002197512 & CN 1 107 009 A (HU J), 23 August 1995 (1995-08-23) *
PATENT ABSTRACTS OF JAPAN vol. 011, no. 063 (C-406), 26 February 1987 (1987-02-26) & JP 61 224966 A (TECHNO BENCHIYAA KK), 6 October 1986 (1986-10-06) *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2508798C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ приготовления консервированного продукта "котлеты рубленые из индейки с гарниром и соусом белым с овощами"
RU2508799C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ производства консервов "котлеты рубленые из курицы с гарниром и соусом белым с овощами"
RU2508801C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ получения консервов "котлеты рубленые из кролика с гарниром и соусом белым с овощами"
RU2508802C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ получения консервов "котлеты рубленые из фазана с гарниром и соусом белым с овощами"
RU2508800C1 (ru) * 2013-04-10 2014-03-10 Олег Иванович Квасенков Способ производства консервов "котлеты рубленые из индейки с гарниром и соусом белым с овощами"
RU2509495C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ получения консервированного продукта "котлеты рубленые из курицы с гарниром и соусом белым с овощами"
RU2509496C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ получения консервированного продукта "котлеты рубленые из фазана с гарниром и соусом белым с овощами"
RU2509497C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ производства консервированного продукта "котлеты рубленые из рябчика с гарниром и соусом белым с овощами"
RU2509494C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ приготовления консервированного продукта "котлеты рубленые из тетерева с гарниром и соусом белым с овощами"
RU2509493C1 (ru) * 2013-04-10 2014-03-20 Олег Иванович Квасенков Способ выработки консервированного продукта "котлеты рубленые из фазана с гарниром и соусом белым с овощами"

Also Published As

Publication number Publication date
RU2172111C1 (ru) 2001-08-20
WO2002000037A3 (fr) 2002-10-17

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