Виктор Александрович,Владимир Иванович,Ольга Николаевна,Сергей Вадимович,Виктор Васильевич,Андрис Викентьевич,Эдуард Юлианович,Сергей Дмитриевич,Татьяна Владимировна
申请号：
EA201101591
公开号：
EA201101591A1
申请日:
2011.09.22
申请国别(地区):
EA
年份:
2013
代理人:
摘要：
the invention relates to methods of cooking food products and semi-finished products of the chopped meat of livestock, poultry or marine animals, fish, containing protein, ism \u0435\u043b\u044c\u0447\u0435\u043d\u043d\u043e\u0439 plant biomassas well as mixtures of such plant biomass of meat or fish.the technical result of the invention is increased without increasing the energy \u0437\u0430\u0442\u0440\u0430\u0447\u0438\u0432\u0430\u0435\u043c\u043e\u0439 to prepare water or saline, the environment to which it is \u0432\u043b\u0430 \u0433\u043e\u0441\u0432\u044f\u0437\u044b\u0432\u0430\u044e\u0449\u0435\u0439 capacity of the biomass.to retain it, regardless of the ph of the maximum amount of water enters the reaction hydration biopolymers, sonot increasing it when measured standard method of humidity and capable of separating from it by heat.as well as improving the consumer qualities of her \u043f\u043e\u043b\u0443\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442\u0430 or product.this result is achieved in that the mode of protein hydration of biomass, characterized by thethe water or water with dissolved it in any number of table salt in food or other electrolytes.including mixed in any combination and in any proportions processing ultrasonic \u043a\u0430\u0432\u0438\u0442\u0430\u0446\u0438\u0435\u0439 in \u0441\u043e\u043d\u043e\u0445\u0438\u043c\u0438\u0447\u0435\u0441\u043a\u043e\u043c reactor, using the defined number of ark statistical energythen mix with the biomass ratio of not more than 00175 - l, 45pH\u2219p\u2219lg (d) kg of water per 100 kg of biomass, p content in protein,% d is the average of \u0434\u0438\u0441\u043f\u0435\u0440\u0441\u043d\u043e\u0441\u0442\u044c \u043c\u0435\u043b\u044c\u0447\u0435\u043d\u043d\u044b\u0445 grand\u03bc - 1, and as a result of receiving the or product with improved consumer qualities.Изобретение относится к способам приготовления пищевых продуктов и полуфабрикатов из рубленого мяса скота, птицы или морских животных, р
