SOVMESTNOE OBSHCHESTVO S OGRANICHENNOY OTVETSTVENNOSTYU "INVESTGRUPP BELAYA RUS"
发明人:
SHLENSKAYA, Tatiana Vladimirovna,ШЛЕНСКАЯ, Татьяна Владимировна,ВАВАК, Viktar Alexandrovich,БАБАК, Виктор Александрович,BOGUSH, Vladimir Ivanovich,БОГУШ, Владимир Иванович,KRASULYA, Olga Nikolaevna,КР
申请号：
BYBY2012/000003
公开号：
WO2013/040671A1
申请日:
2012.09.21
申请国别(地区):
WO
年份:
2013
代理人:
摘要：
The invention relates to methods for producing food products and semi-finished products from minced meat, poultry, seafood, fish, or ground, protein-containing plant biomass, as well as from mixtures of such plant biomass and meat or fish biomass. The technical result of the invention is an increase in the moisture binding capacity of a biomass without an increase in the energy spent on preparing water or a water-based solution, making it possible to maintain in the biomass, irrespective of the pH thereof, the maximum possible amount of water entering into a biopolymer hydration reaction, in other words, without increasing the water content of the biomass measured using a standard method and being incapable of detaching therefrom during heat treatment, and an improvement in the commercial qualities of the semi-finished product or the food product produced from the biomass. This result is achieved in that in the method for hydrating a ground, protein-containing biomass, water or water with any amount of cooking salt or other edible electrolytes dissolved therein, including electrolytes mixed in any composition and in any proportions, is treated by ultrasonic cavitation in a sonochemical reactor, expending a given amount of acoustic energy, and is then mixed with the ground biomass in a ratio not greater than 0.0175·1.45рH·p·1g(d) kg of water to 100 kg of biomass, where p is the percentage protein content of the biomass and d is the average dispersion of the ground pieces of the biomass in m-1, thus producing a semi-finished product or a food product with improved commercial qualities.Linvention concerne des procédés de préparation de produits alimentaires et semi-fabriqués à partir de la viande hachée de bétail, de la chair de volaille ou de fruits de mer, ou du poisson, qui contient des protéines de biomasse végétale broyée et de mélanges de cette biomasse végétale et dune biomasse à base de viande ou de poisson. Le résultat technique de linvention est une augmentat
