AGAEV NARIMAN MUSAEVICH,Агаев Нариман Мусаевич,AGAEV RAMIZ NARIMANOVICH,Агаев Рамиз Нариманович,AGAEV FARID NARIMAN OGLY,Агаев Фарид Нариман оглы,TELESHEV ANDREJ TERENTEVICH,Телешев Андрей Терентьевич
申请号：
RU2011130429/13
公开号：
RU0002469559C1
申请日:
2011.07.21
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: method for production of meat-and-vegetal preserves for dietary alimentation involves water treatment, production of meat-and-broth, vegetal, grain and legume semi-products, preparation of a combined meat-and-vegetal product with subsequent manufacture of the ready product. Meat and poultry raw material is cooked under mild vacuum conditions at a temperature of 50-55°C and treated in the rotary chopper with broth purified by way of filtration at an adjustable temperature equal to 57-59°C. Cooking of cereals, grits, legumes and accessory materials required according to the recipe is also performed in filtered broth under vacuum conditions at a temperature of 50-55°C. One performs hydraulic and acoustic cavitation treatment of vegetal raw material (cavitation index being K-1.6-1.9) and ultrasonic exposure. Adjustment to destructive resonance and selective ultrasonic cavitation combined with water duty of the mixture equal to 1:2 allow to maintain the temperature of the hydrolysing agent and the mass being milled at a level no higher than 59°C.EFFECT: invention allows to manufacture a product for any profile (general, gerodietary and medical and preventive) alimentation of pregnant and nursing women, infants, preschool children, school children, students and sport people and to enhance the ready meat-and-vegetal product quality due to preservation of biologically active properties of the initial raw materials and account for rheological compatibility of meat, vegetal, grain, legume raw materials and accessory components.13 cl, 1 dwg, 6 exИзобретение относится к пищевой промышленности. Способ получения мясорастительных консервов для диетического питания включает подготовку воды, получение мясобульонного, растительного, зернового и бобового полуфабрикатов, приготовление объединенного мясорастительного продукта с последующим получением готового продукта. Варку мясного и птичьего сырья проводят в мягких условиях вакуума при температуре 50-55
