发明名称 |
СПОСОБ ПРОИЗВОДСТВА КОЛБАСНЫХ ИЗДЕЛИЙ |
摘要 |
FIELD: meat industry, in particular, sausage production. ^ SUBSTANCE: method involves preparing farce; introducing food additive such as protein emulsion; forming; providing thermal processing and cooling ready product. Protein emulsion is produced from trimmed beef meat preliminarily frozen to temperature of from -7°C to -8°C by initially chopping thereof by means of chopper; grinding trimmed meat in cutter while constantly mixing to temperature of 7°C and simultaneously adding 4 wt% of edible salt, 0.6 wt% of phosphates and 45-50 wt% of ice to mass of raw meat material; grinding mixture in cutter while constantly mixing to temperature of 12-13°C and adding 45-50 wt% of ice to raw meat material; cooling ready emulsion to temperature of 1-2°C before introducing it into farce. Emulsion is used in an amount of 30-35% by weight of farce. ^ EFFECT: improved consistency and structure of farce, increased percentage of raw meat material in farce, and reduced manufacture costs of ready product. |
申请公布号 |
RU2003133274(A) |
申请公布日期 |
2005.07.10 |
申请号 |
RU20030133274 |
申请日期 |
2003.11.18 |
申请人 |
Баер Нисон Александрович (RU);Зиборов Виктор Александрович (RU) |
发明人 |
Баер Нисон Александрович (RU);Зиборов Виктор Александрович (RU);Пересунько Валентина В чеславовна (RU) |
分类号 |
A22C11/00;A23L13/00;A23L13/60 |
主分类号 |
A22C11/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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