Gudina Irina Igorevna (RU),Гудина Ирина Игоревна (RU),Tsirulnichenko Lina Aleksandrovna (RU),Цирульниченко Лина Александровна (RU),Potoroko Irina Yurevna (RU),Потороко Ирина Юрьевна (RU),Kalinina Irin,Gudina Irina Igorevna,Гудина Ирина Игоревна,Tsirulnichenko Lina Aleksandrovna,Цирульниченко Лина Александровна,Potoroko Irina Yurevna,Потороко Ирина Юрьевна,Kalinina Irina Valerevna,Калинина Ирина Вал
申请号：
RU2017142045
公开号：
RU0002662199C1
申请日:
2017.12.01
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: meat processing.SUBSTANCE: invention relates to the processing of meat, namely to the production of semi-finished products from meat of broiler chickens or turkeys with specified consumer properties, mainly shish kebab, intended for eating after cooking at home or at public catering establishments. Method includes the preparation of parts of the bird carcasses, the preparation of brine, the activation of the brine by ultrasound with a frequency of mechanical oscillations of 22 kHz and a power of 180 W, brine injection into meat feed by injecting unsalted feed in an amount of 30 mass%, aging, packaging, cooling. Brine for injection is prepared based on 100 kg of unsalted feed: water – 30 kg, salt – 0.5 kg. Activation by ultrasound is carried out for the cooled feed for 2 minutes, and for the defrosted feed – for 3 minutes, while the injected meat feed from the pectoral muscles is exposed for 2 hours at a temperature of 0–4 °C, and from the femoral muscles – for 3 hours at a temperature of 0–4 °C. Mixture of the following composition per 100 kg of unsalted feed is prepared: activated brine comprising water – 50 kg, salt – 0.5 kg, black ground pepper – 0.20 kg, tomato paste – 0.75 kg, and meat feed is held in the filler for 1 hour at a temperature of 0–4 °C. Activation of the brine for the preparation of the filler is performed by an ultrasonic vibration of 22 kHz and a power of 180 W for 1.5 minutes.EFFECT: it is possible to exclude water-retaining functional mixtures from small-lump semi-finished products from meat of broiler chickens and turkeys.1 cl, 1 tbl, 2 exИзобретение относится к переработке мяса, а именно к производству полуфабрикатов из мяса цыплят-бройлеров или индейки с заданными потребительскими свойствами, преимущественно шашлыка, предназначенных для употребления в пищу после доведения до полной кулинарной готовности в домашних условиях или на предприятиях общественного питания. Способ включает подготовку частей тушек птицы, приготовление рассол
