Государственное научное учреждение "Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук" (RU)
发明人:
Доценко Сергей Михайлович (RU),Скрипко Ольга Валерьевна (RU),Купчак Дарья Владимировна (RU)
申请号：
RU2011135573/14
公开号：
RU2011135573A
申请日:
2011.08.25
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of meat and meat-and-vegetal products for functional alimentation and may be used in preservation industry and catering. The method envisages preparation of meat, protein, vegetable, lipid and additional components of the formula, their mixing, chopping, moulding and thermal treatment. The meat component is represented by rabbit meat the lipid component is represented by melted rabbit fat and soya oil the additional components are represented by fried onions, culinary food salt, sugar and spices. The protein and vegetable components are represented by a soya-and-pepper or soya-and-carrot product manufactured by way of thermal acid coagulation of protein in a soya-and-pepper or soya-and-carrot disperse system with an ascorbic acid solution with subsequent separation of soya-and-pepper or soya-and-carrot clot and the clot conditioning to a moisture content equal to 60-65%. Rabbit meat and/or soya-and-pepper or soya-and-carrot clot are taken at a ratio of 70%:30%. The manufactured composition mixing with the lipid component and additional components are performed at a ratio of 13.66:2:1, chopping lasting 8-10 minutes, with subsequent baking in moulds till the temperature inside the loaf is equal to 78-80°C. The product is intended for systematic consumption for alimentation of all age groups of healthy population.EFFECT: method allows to manufacture a food product balanced in terms of chemical composition, containing vegetal and animal proteins, fats, sufficient quantities of carbohydrates, vitamin C and β-carotene, mineral substances and having high organoleptic indices.3 tbl, 1 exИзобретение относится к пищевой промышленности, в частности к производству мясных и мясорастительных продуктов для функционального питания, и может быть использовано в консервной промышленности и общественном питании. Способ предусматривает подготовку мясного, белкового, овощного, липидного и доп
