ЦИЛУМ БЕТАЙЛИГУНГСГЕЗЕЛЛЬШАФТ МБХ УНД КО. ПАТЕНТЕ II КГ
发明人:
БЕГЕ Николас,УРБАР Йенс
申请号：
RU2012114119
公开号：
RU2012114119A
申请日:
2010.09.10
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
1. Salted lumpy meat product, in particular boiled ham, characterized in that in comparison with the normal content of folic acid, folic acid salt and / or a derivative of these substances in the meat product is characterized by an increased content of these substances, in particular 3 mg / kg 20 mg / kg of meat product. 2. A salted lumpy meat product, in particular a boiled ham, according to claim 1, characterized in that during its manufacture, folic acid, a salt of folic acid and / or a derivative of these substances are dissolved in a brine that is used to preserve the meat product and is introduced during the salting into meat. 3. Salted lumpy meat product, in particular boiled ham, according to claim 2, characterized in that the salting process includes injection according to the method of extrusion for intramuscular salting, in particular according to the method of salting by extrusion through blood vessels or by the method of extrusion into muscle tissue. 4. Salted lumpy meat product, in particular boiled ham, according to claim 3, characterized in that the weight ratio of the injected brine to the meat product is 5-20% .5. Salted lumpy meat product, in particular boiled ham, according to any one of claims 2 to 4, characterized in that the brine additionally contains trace elements, soluble ballast substances and / or natural extracts. 6. Salted lumpy meat product, in particular boiled ham, according to any one of claims 1 to 4, characterized in that the meat product is heated, in particular cooked. Salted lumpy meat product, in particular boiled ham, according to claim 5, characterized in that the meat product is heated, in particular cooked. Salted lumpy meat1. Засоленный кусковой мясной продукт, в частности вареный окорок, отличающийся тем, что он по сравнению с нормальным содержанием фолиевой кислоты, соли фолиевой кислоты и/или производного этих веществ в мясном продукте характеризуется повышенным содержанием этих веществ, в частности 3 мг/кг-20 мг/кг м
