Samodelkin Aleksandr Gennadevich (RU),Самоделкин Александр Геннадьевич (RU),Lavrenova Zinaida Ivanovna (RU),Лавренова Зинаида Ивановна (RU),Nazarova Natalya Evstafevna (RU),Назарова Наталья Евстафьевн
申请号：
RU2019100169
公开号：
RU0002710168C1
申请日:
2019.01.09
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of natural lump semi-products as functional food products enriched with amino acids with reduced caloric content. One takes chicken breast meat cut into pieces sized 40 mm in size in amount of 90.0 wt% and bulb onions in amount of 10.0 wt%. One prepares marinade by way of mixing of curd whey with culinary salt, paprika and oregano. Meat cut into pieces at temperature not higher than +4 °C together with marinade in amount of 20.0 % of the weight of unsalted raw material is mixed in a blade mixer for 20 minutes. Marinade consists of 17.5 wt% curd whey cooled to 0–2% °C, 2.0 wt% of culinary salt, 0.4 wt% paprika and 0.1 wt% oregano. Then the semi-finished product is packaged into containers, labeled and packed into transport containers. Milk whey composition ensures the product balance by amino acid composition: threonine, histidine, arginine, lysine, methionine, leucine, tryptophan, milk whey carbohydrate composition is similar to carbohydrate composition of milk – glucose, galactose, a number of micronutrients such as potassium, magnesium, calcium, phosphorus, sodium, vitamins – biotin, thiamine, ascorbic and nicotinic acid, pyridoxine, retinol, tocopherol, riboflavin, choline, cobalamin.EFFECT: method is proposed for production of semi-product of natural lump from poultry meat enriched with milk (curd) whey.1 cl, 5 tblИзобретение относится к пищевой промышленности, в частности к производству натуральных кусковых полуфабрикатов как функциональных пищевых продуктов, обогащенных аминокислотами с пониженной калорийностью. Берут мясо куриной грудки, нарезанное на кусочки с размером сторон 40 мм, в количестве 90,0 мас. % и лук репчатый в количестве 10,0 мас. %. Готовят маринад путем смешивания творожной сыворотки с поваренной солью, паприкой и орегано. Нарезанное на кусочки мясо температурой не выше +4°С вместе с маринадом в количестве 20,0% к массе несоленого сырья перемешива
