RU2011135573A - METHOD FOR PREPARING WEIGHT PASTE FUNCTIONAL DIRECTION - Google Patents
METHOD FOR PREPARING WEIGHT PASTE FUNCTIONAL DIRECTION Download PDFInfo
- Publication number
- RU2011135573A RU2011135573A RU2011135573/14A RU2011135573A RU2011135573A RU 2011135573 A RU2011135573 A RU 2011135573A RU 2011135573/14 A RU2011135573/14 A RU 2011135573/14A RU 2011135573 A RU2011135573 A RU 2011135573A RU 2011135573 A RU2011135573 A RU 2011135573A
- Authority
- RU
- Russia
- Prior art keywords
- soya
- pepper
- carrot
- protein
- meat
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 3
- 239000006002 Pepper Substances 0.000 claims abstract 8
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract 4
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract 4
- 239000004615 ingredient Substances 0.000 claims abstract 4
- 150000002632 lipids Chemical class 0.000 claims abstract 4
- 235000013372 meat Nutrition 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims abstract 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract 4
- 102000004169 proteins and genes Human genes 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract 2
- 235000017804 Piper guineense Nutrition 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract 2
- 229960005070 ascorbic acid Drugs 0.000 claims abstract 2
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract 2
- 239000011668 ascorbic acid Substances 0.000 claims abstract 2
- 238000005345 coagulation Methods 0.000 claims abstract 2
- 230000015271 coagulation Effects 0.000 claims abstract 2
- 238000005520 cutting process Methods 0.000 claims abstract 2
- 238000009472 formulation Methods 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 238000000926 separation method Methods 0.000 claims abstract 2
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Способ приготовления весового паштета функциональной направленности, включающий подготовку мясного, белкового, овощного, липидного компонентов и дополнительных ингредиентов рецептуры, их смешивание, куттерование, формование и термообработку, отличающийся тем, что в качестве мясного компонента используют мясо кролика, а белкового и овощного соево-перцевый или соево-морковный продукт, полученный путем термокислотной коагуляции белка в соево-перцевой или соево-морковной дисперсной системе раствором аскорбиновой кислоты с последующим отделением соево-перцевого или соево-морковного сгустка и доведением его до влажности 60-65%, причем мясо кролика и или соево-перцевый или соево-морковный сгусток берут в соотношении 70%:30%, а смешивание полученной композиции с липидным компонентом и дополнительными ингредиентами осуществляют в соотношении (13,66:2:1) при продолжительности куттерования 8-10 мин с последующим запеканием в формах до температуры внутри батона 78-80°С.A method of preparing a weight paste of a functional orientation, including the preparation of meat, protein, vegetable, lipid components and additional ingredients of the formulation, mixing, cutting, molding and heat treatment, characterized in that rabbit meat is used as the meat component, and protein and vegetable soy pepper or a soya-carrot product obtained by thermoacid coagulation of a protein in a soya-pepper or soya-carrot dispersed system with a solution of ascorbic acid, followed by separation of soya-pepper or soya-carrot clot and bringing it to a moisture content of 60-65%, moreover, rabbit meat and or soya-pepper or soya-carrot clot are taken in a ratio of 70%: 30%, and mixing the resulting composition with a lipid component and additional the ingredients are carried out in a ratio (13.66: 2: 1) with a cutter duration of 8-10 minutes, followed by baking in the molds to a temperature inside the loaf of 78-80 ° C.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011135573/13A RU2482710C2 (en) | 2011-08-25 | 2011-08-25 | Method for preparation of functional purpose bulk pate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2011135573/13A RU2482710C2 (en) | 2011-08-25 | 2011-08-25 | Method for preparation of functional purpose bulk pate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2011135573A true RU2011135573A (en) | 2013-02-27 |
| RU2482710C2 RU2482710C2 (en) | 2013-05-27 |
Family
ID=48792078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2011135573/13A RU2482710C2 (en) | 2011-08-25 | 2011-08-25 | Method for preparation of functional purpose bulk pate |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2482710C2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2583082C2 (en) * | 2014-06-17 | 2016-05-10 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт сои" (ФГБНУ ВНИИ сои) | Method for preparation of moulded protein-vitamin product |
| RU2629989C1 (en) * | 2016-08-08 | 2017-09-05 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Composition of meat cream for special purpose |
| RU2634004C1 (en) * | 2016-08-18 | 2017-10-23 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дальневосточный Государственный Аграрный Университет" | Method for preparing protein-vitamin products of functional purpose |
| RU2703948C2 (en) * | 2017-07-21 | 2019-10-22 | Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП) | Method for production of “lyubimyi krai” pate |
| RU2729464C2 (en) * | 2018-05-17 | 2020-08-06 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) | Method for preparation of weight paste of functional purpose |
| RU2714721C1 (en) * | 2019-09-18 | 2020-02-19 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" | Method for production of functional purpose meat cream |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2350151C2 (en) * | 2006-10-16 | 2009-03-27 | Государственное научное учреждение Всероссийский научно-исследовательский институт сои | Production method for combined forcemeat |
| UA53107U (en) * | 2010-03-19 | 2010-09-27 | Национальный Университет Пищевых Технологий | Baked paste with hare meat |
-
2011
- 2011-08-25 RU RU2011135573/13A patent/RU2482710C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2482710C2 (en) | 2013-05-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20160826 |