ZACHODNIOPOMORSKI UNIWERSYTET TECHNOLOGICZNY W SZCZECINIE
发明人:
GRAŻYNA BORTNOWSKA
申请号：
PL410221
公开号：
PL410221A1
申请日:
2014.11.25
申请国别(地区):
PL
年份:
2016
代理人:
摘要：
meat sauce is characterized by the fact that contains the muscle tissue of slaughter animals, poultry, or fish, sarkoplazmy devoid of 2 to 10% by weight, rapeseed oil in amount of 20 - 40% by weight, gluten free substance zag\u0119szczaj\u0105co - stabilising of 2 to 6% by weight, starch wysokoamylozow\u0105 containing 46% by weight starch resistant (rs 2) of 2% by weight,warzywno - herbal decoction of 40% by weight. process for the production of meat sauce is characterized by the fact that raw muscle tissue of slaughter animals, poultry, or fish is sarkoplazmy, followed by other protein dispersible in buffer containing 0.5 - 0,85m 0,02m nahco3 and nacl.the obtained solution is added rapeseed oil and subjected to homogenization, then the emulsyjnego added, stirring continuously, chilled to 40 + 0,5\u00b0c starch gels obtained by dyspergowanie gluten free of zag\u0119szczaj\u0105co - stabilising and starch wysokoamy lozowej, containing 46% by weight starch resistant (rs 2), in warzywno - herbal brew.in turn heated suspension with 90 + 0,5\u00b0c by 30 minutes and cooling. the sauce is subjected to heat treatment by heating in a water bath at 90\u00b0c to achieve 72 + 0,5\u00b0c in geometric center, cooling to 22\u00b0c and subjected to mixing process.as a gluten free substance zag\u0119szczaj\u0105co - stabilising apply starch from waxy maize starch and \/ or rice and \/ or tapioca starch or rice flour. as warzywno - herbal decoction used decoction with carrots, celery, parsley, leek and herbal spices: lubczyku and \/ or leaf laurowego and \/ or the english.Sos mięsny charakteryzuje się tym, że zawiera tkankę mięśniową zwierząt rzeźnych, drobiu lub ryb, pozbawioną sarkoplazmy w ilości 2 - 10% wagowych, olej rzepakowy w ilości 20 - 40% wagowych, bezglutenową substancję zagęszczająco - stabilizującą w ilości 2 - 6% wagowych, skrobię wysokoamylozową zawierającą 46% wagowych skrobi opornej (RS 2), w ilości 2% wagowych, wywar warzywno - ziołowy w ilości 40% wagowych. Spos
