Колбасное изделие и устройство для его изготовления

Полезная модель относится к колбасному изделию и устройству для его изготовления, в частности, к устройству, содержащему коптильные шесты для размещения на них колбасных изделий в процессе их тепловой обработки. Устройство для изготовления колбасных изделий, в частности, для размещения колбасных изделий в процессе их тепловой обработки, содержит коптильные шесты, на которых в местах, предназначенных для размещения колбасных изделий, выполнены отверстия, и над каждым отверстием выполнена прорезь. Колбасное изделие, изготовленное с помощью такого устройства имеет место перетяжки и рисунок на обеих его половинах, форма которого соответствует форме отверстия. Фиг.1 Ил 68242 ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (51) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (11) хо < за (13) МПК А22С 11/00 (2006.01) (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ(титульный лист) (21), (22) Заявка: 2007120619/22, 04.06.2007 (24) Дата начала отсчета срока действия патента: 04.06.2007 (30) Конвенционный приоритет: 07.07.2006 СГ РУ\У2006-17908 (45) Опубликовано: 27.11.2007 Бюл. № 33 Адрес для переписки: 191186, Санкт-Петербург, а/я 230, "АРС- ПАТЕНТ", пат. пов. В.В.Дощечкиной (72} Автор(ы): СТАНЕК Радек (С2) (73) Патентообладатель(и): ТРУМФ ИНТЕРНЕЙШНЛ с.р.о. (С7) (54) КОЛБАСНОЕ ИЗДЕЛИЕ И УСТРОЙСТВО ДЛЯ ЕГО ИЗГОТОВЛЕНИЯ (57) Формула полезной модели 1. Устройство для изготовления колбасных изделий, в частности, для размещения колбасных изделий в процессе их тепловой обработки, содержащее коптильные шесты, отличающееся тем, что на коптильном шесте (1), в местах, предназначенных для размещения колбасных изделий, выполнены отверстия (2) и над каждым отверстием (2) выполнена прорезь (3). 2. Колбасное изделие, изготовленное с помощью устройства по п.1, отличающееся тем, что имеет место перетяжки и рисунок на обеих его половинах, форма которого соответствует форме отверстия (2). 2 Страница: 1 па С7сС89 ЕП

Citrus product as replacement in food items

The present invention is directed to certain food stuffs wherein certain ingredients in foods are substituted by a product made of citrus peel that has been ground to a powder to form a citrus product. The certain ingredients in the foodstuff are, for example, milk and eggs. The citrus product has oils contained therein that are reduced from 78% in some instances and to 1.8% in other instances. Depending on the use, the citrus product could be used to substitute certain meats in certain foods to render them meatless the result being the same in taste and the same in appearance. In other instances, the citrus product is used as a substitute in deep frying foods and as a replacement in the batter that makes breads, muffins or cornstarch. Again the result is the same as mentioned above.

Formed food product

A food product having aligned fibers.

METHOD FOR PRODUCING MEAT PROCESSED FOOD

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material. 1. A method for producing a meat processed food , comprising the steps of:cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; andfilling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.2. The method for producing a meat processed food according to claim 1 , wherein the gel-like material has a viscosity of 1.0 to 17.0 Pa·s.3. The method for producing a meat processed food according to claim 1 , wherein the filling of the gel-like material is carried out by an injection method.4. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is deacylated gellan gum.5. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with gelatin.6. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with a metal salt.7. The method for producing a meat processed food according to claim 1 , wherein the concentration of the gelling agent in the gelling agent solution is 0.01% to 2.00% by weight.8. The method for producing a meat processed food according to claim 1 , which further comprises a step of cooking the meat-containing raw material filled with the gel-like material claim 1 , after completion of the filling step.9. The method ...

Methods and Devices for Heating or Cooling Viscous Materials

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. 1. A device comprising:a first plate;a second plate attached to the first plate;a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define a first passage for a first product to pass through the device;a third plate attached to the second plate, at least one of the first plate, the second plate and the third plate comprising energy exchanging capabilities; anda third spacer and a fourth spacer arranged between the second plate and the third plate, wherein the second plate, the third plate, the third spacer and the fourth spacer define a second passage for a second product to pass through the device.2. The device of wherein at least one of the second plate and the third plate comprises a passage through a portion of the second plate and the third plate.3. The device of wherein the passage comprises a fluid that cools or heats the temperature controlled zone of the device.4. The device of wherein the first plate and the second plate define a plurality of temperature controlled zones.5. The device of wherein at least one of the first plate and the second plate comprises a plurality of separate passages through individual portions of the first plate and the second plate.6. The device of wherein the passages comprise a fluid that cools or heats the temperature controlled zones of the device.7. The device of wherein the second plate and the third plate define a ...

SAUSAGE PROCESSING APPARATUS

A sausage processing apparatus, including a circulating compartmented belt, a downstream compartmented roller, wherein a sausage is transferred from a compartment of the belt into a compartment of the roller, and a second circulating transport device, onto which the sausages are transferred from the compartments of the roller. A control device controls the conveying operation of the second transport device and of the roller. A sensor device detects the occupancy of the compartments of the belt. The control device controls the conveying operation of the roller and the second transport device dependent on the detection result of the sensor device such that, upon detection of one or more successive unoccupied compartments of the belt, the conveying operation of the roller and of the second transport device is stopped or slowed when the unoccupied compartment is in or is entering a transfer position and, upon detection of an occupied compartment, the conveying operation is resumed when the occupied compartment is in or is entering the transfer position. 1. A sausage processing apparatus , comprising a circulating first transport device in the form of a compartmented belt , wherein a sausage can be received in each compartment , a downstream compartmented roller , wherein in each case one sausage can be transferred from a compartment of the first transport device into a compartment of the compartmented roller , and a second circulating transport device , onto which the sausages can be transferred from the compartments of the compartmented roller , a control device which controls the conveying operation of the second transport device and of the compartmented roller , and a sensor device for detecting the occupancy of the compartments of the first transport device , wherein the control device is configured to control the conveying operation of the compartmented roller and of the second transport device in a manner dependent on the detection result of the sensor device such ...

A FOOD PROCESSING DEVICE AND A METHOD OF PROCESSING FOOD

A food processing device includes a feeding structure arranged for the transport of food objects downstream from an inlet to an outflow of a flow path. The feeding structure has a first feeder with a transport auger arranged upstream a knife, and a second feeder arranged downstream a knife, a knife configured to cut the food objects in the flow path to provide a substance of sliced lumps. The flow path defines an unhindered passage between the knife and the outflow to facilitate a free flow of the substance of sliced lumps away from the knife. An inspection unit is configured to detect undesired objects in the substance of sliced lumps. The food object could be meat, fruit, or vegetables. The processing device provides an unhindered flow of the sliced lumps away from the knife, facilitating an easier inspection and removal of undesired objects from the lumps. 115.-. (canceled)16. A food processing device comprising:a feeding structure arranged for transport of food objects in a downstream direction from an inlet to an outflow of a flow path, the feeding structure comprising:i) a first feeder comprising a transport auger arranged upstream a knife, andii) a second feeder arranged downstream a knife,a knife with at least one knife blade configured to cut the food objects in the flow path to provide a substance of sliced lumps,wherein the flow path defines an unhindered passage between the knife and the outflow to facilitate a free flow of the substance of sliced lumps away from the knife,an inspection unit located downstream the knife and configured to detect undesired objects in the substance of sliced lumps.17. The food processing device according to claim 16 , wherein the feeding structure is arranged for transport of the sliced lumps in a flow path extension from the outflow to an outlet claim 16 , andwherein the inspection unit is arranged between the knife blades and the outlet.18. The food processing device according to claim 17 , wherein the flow path extension ...

METHOD TO MANUFACTURE ANT BAIT MATRICES AND COMPOSITIONS

The invention relates to a method to manufacture meat-based matrices and the matrices obtained thereof useful as bait for ant control. The method of the invention comprises (a) cleaning and mincing or slicing meat; (b) cooking the meat; (c) dewatering the meat; (d) grinding and sifting the meat to obtain meat particles; and (e) adding sugar and a preservative. Additionally, a nitrate source and an active ingredient can be incorporated into the matrices. 117-. (canceled)18. A method for manufacturing bait matrices for ant control , comprising (a) cleaning and mincing or slicing meat; (b) cooking the meat in a microwave; (c) dewatering the meat by a forced air process; (d) grinding and sifting the meat to obtain meat particles; (e) adding sugar and preservatives; wherein step (b) is preferably carried out at temperatures between 70 to 80° C. for about 60 to 80 minutes , and wherein step (c) is preferably carried out at about 50 to 70° C. for about 6 to 10 hours.19. The method of claim 18 , wherein the meat comprises poultry claim 18 , pork claim 18 , cattle claim 18 , horse or combinations thereof.20. The method of claim 18 , wherein the meat particles have a size between 0.4 and 2.1 millimeters.21. The method of claim 18 , wherein the sugar comprises sucrose claim 18 , glucose claim 18 , lactose claim 18 , fructose claim 18 , dextrose claim 18 , maltose or combinations thereof.22. The method of claim 18 , wherein the preservative comprises a salt of nitrate claim 18 , sorbate claim 18 , benzoate claim 18 , or combinations thereof.23. The method of claim 18 , wherein the method further comprises mixing with a nitrate source comprising a salt of sodium claim 18 , potassium claim 18 , calcium claim 18 , ammonium or combinations thereof.24. The method of claim 18 , wherein the forced air process is performed at about 40 to 50° C. for about 4 to 6 hours.25. A matrix for baiting ants claim 18 , wherein the matrix comprises about 40 to 80% meat claim 18 , about 10 to 50% ...

Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

METHOD FOR PREPARING A CASING MATERIAL USED IN A CO-EXTRUDING PROCESS OF A FOOD PRODUCT, VISCOUS GELLING AGENT AND A METHOD AND A SYSTEM FOR PREPARING FOOD PRODUCTS

The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resulting viscous gelling solution to the co-extrusion process to form an external layer on an extruded strand of food dough. Each of the casing material components in itself is not suitable for co-extrusion as an external layer and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components used dependent on the required food product to be co-extruded and/or the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded. The present invention further relates to a method and a system for preparing food products by means of co-extrusion wherein such casing material is used. 1. Method for preparing a casing material used in a co-extruding process of a food product , comprising the steps of:a) providing two or more casing material components;b) mixing the casing material components provided during processing step a) to a viscous gelling solution; and the composition of the viscous gelling solution is determined by changing the volumes of the casing material components provided during processing step a) dependent on the required specification of the food product to be co-extruded; and/or', 'the composition of the viscous gelling solution is adjusted by changing the volumes of the casing material components dependent on the information on the properties of the food dough and/or the food product to be co-extruded., 'c) feeding the viscous gelling solution of processing step b) to the co-extrusion process of a food product to be co-extruded as an external layer on a to be extruded strand of food dough, characterized in that ...

APPARATUS AND PROCESS FOR PRODUCING SAUSAGE PRODUCTS

Process and an apparatus adapted to carry out the process steps for producing sausage products, which includes the following steps: Comminuting raw meat with fat, adding seasoning, salt and further additives, mixing in order to produce a raw sausage mass, forming the raw sausage mass, warming and fermenting the formed raw sausage mass, warming the formed fermented sausage mass to a temperature of approximately 57° C., and incubating at approximately 57° C. for germ reduction, immediately subsequently cooling the cooked fermented sausage mass to −1° C. or below with reduced pressure being applied, in order to produce a dried and cooled cooked sausage mass. 1. Process for producing sausage products comprising the steps of1) comminuting of raw meat, which optionally contains fat, at a temperature of the meat of from 4° C. to −10° C.;2) adding of seasoning, salt, preferably curing salt, an acidifying agent, which is a starter culture and/or gluconodeltalactone, optionally further additives;3) mixing for producing a raw sausage mass;4) optionally additionally comminuting,{'b': '5', ') forming of the raw sausage mass at a temperature of from 4° C. to −10° C. by depositing onto a carrier, wherein the carrier preferably is a continuously running conveyor belt, optionally including applying pressure during the forming, for producing a formed raw sausage mass;'}6) optionally, warming of the formed raw sausage mass until reaching a temperature of at least approximately 20° C., e.g. up to 37° C., within 30 s to 10 min for producing a formed raw warmed sausage mass; and7) optionally, fermenting of the formed raw warmed sausage mass until reaching a pH value of from 4.6 to 5.2 by incubating at 30° C. to 37° C., preferably 35° C., for producing a formed acidified sausage mass,8) warming of the formed acidified sausage mass to a temperature of approximately at least 42° C.; and9) optionally, warming and incubating at a temperature of at least approximately 57° C. for a time ...

PRODUCTION OF PRECOOKED FORMED MEAT PATTIES

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T, wherein T≤40° F. The ground meat product is formed into an uncooked patty at temperature T. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T. The cooked patty is then frozen and then packaged. 1. A method for producing a cooked meat patty , the method comprising the steps of:{'sub': '1', '(a) grinding a meat product into a ground meat product, the ground meat product at temperature T;'}{'sub': '1', '(b) forming the ground meat product into an uncooked patty at temperature Tby depositing the ground meat product into a mold, the mold moving as the ground meat product is deposited therein;'}{'sub': '1', '(c) precooking the uncooked patty in the mold to thereby form a precooked patty having a skin of depth D comprising denatured protein, wherein the skin is formed on at least an area on the outside of the precooked patty, and wherein at least a first portion of the precooked patty disposed beneath said skin is at temperature T;'}(d) releasing the precooked patty from the mold;{'sub': '2', '(e) cooking the precooked patty to form a cooked patty wherein the at least a first portion of the cooked patty is at a temperature T;'}(f) freezing the cooked patty; and(g) packaging the frozen cooked patty.2. The method of claim 1 , wherein the mold comprises a plurality of form pans defining a pan conveyor.3. The method of claim 2 , wherein the step of releasing the precooked patty from the mold is caused by rotating at least one of the plurality of form pans.4. The method of claim 2 , wherein the mold does not ...

Seafood/livestock meat product improvement agent and seafood/livestock meat product

Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

DEVICE AND METHOD FOR TRANSFERRING SAUSAGE PORTIONS

The present disclosure relates to a device and a method for transferring sausage portions with a first transport device for transporting the sausage portions, an ejection device for pushing the sausage portions from a first transport device to a second transport device, which is configured as a drum or fan belt. The first transport device has a lower and an upper circumferential transport means, between which the sausage portions are transported. 1. A device for transferring sausage portions , comprising:a first transport device for transporting the sausage portions, andan ejection device for pushing the sausage portions from the first transport device to a second transport device, which is configured as drum or fan belt, whereinthe first transport device has a lower circumferential transport means and an upper circumferential transport means between which the sausage portions are transported.2. The device according to claim 1 , wherein the lower and the upper circumferential transport means are configured as conveyer belts claim 1 , a distance of which is adjustable to one another.3. The device according to claim 1 , wherein the device comprises a control device claim 1 , which variably controls the velocities of the first and/or second transport device and/or the ejection device.4. The device according to claim 3 , wherein the control device adapts the velocities of the first and/or second transport device and/or the ejection device to one another.5. The device according to claim 1 , wherein the ejection device is configured such that it is movable to and fro between the upper circumferential transport means and the lower circumferential transport means.6. The device according to claim 1 , wherein several ejection devices arranged one after the other are arranged for a simultaneous or delayed emittance of several sausage portions.7. The device according to claim 1 , wherein the first transport device is arranged laterally inclined.8. The device according to claim ...

CONTROLLED SAUSAGE MANUFACTURING PROCESS

The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured. 1. Method for co-extruding an elongated food product comprising the following steps:a) providing a food dough;b) providing a viscous gelling agent comprising collagen;c) co-extruding a strand of food dough and an external layer of viscous gelling agent, wherein the viscous gelling agent at least partially encloses the strand of food dough; andd) performing at least one subsequent processing step, wherein the method comprises measuring the product characteristics of the viscous gelling agent provided in step b) and wherein the physical state of the collagen is controlled by balancing the process settings of the at least one subsequent processing step based upon the product characteristics measured.2. Method according to claim 1 , characterised in that the product characteristics measured include the pH claim 1 , salt concentration and/or salt type of the viscous gelling agent.3. Method according to claim 1 , characterised in that the at least one subsequent processing step comprises brining claim 1 , separating claim 1 , crimping claim 1 , smoking claim 1 , drying claim 1 , packaging claim 1 , cooking and/or chilling of the co-extruded elongated food product.4. Method according to claim 1 , characterised in that the to be balanced process settings are selected from the pH claim 1 , salt concentration and temperature.5. Method according to claim 1 , characterised in that the collagen is in the helical and/or crystalline form.6. Method according to claim 1 , characterised in that the process settings are selected such that the physical state of the collagen may vary between the helical and ...

BACON PRODUCT AND METHOD OF MAKING

A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass. 1. A reconstructed bacon product comprising meat sourced exclusively from pork bellies , the product comprising a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments.2. The reconstructed bacon product of comprising about 40% to about 45% by weight fat.3. The reconstructed bacon product of comprising four alternating layers of fat trimmings and lean trimmings.4. The reconstructed bacon product of comprising a total of four alternating layers of fat trimmings and lean trimmings.5. The reconstructed bacon product of wherein each layer is about 0.5 inches (1.3 cm) thick.6. The reconstructed bacon product of wherein the pork belly fat trimmings comprise side strap and fat back.7. The reconstructed bacon product of wherein the weight ratio of side strap to fat back ranges from about 4:1 to 1:4.8. The reconstructed bacon product of wherein the pork belly lean trimmings of whole muscle segments are selected from the group consisting of flank trim claim 1 , shoulder trim claim 1 , boot jack claim 1 , and combinations thereof.9. The reconstructed bacon product of wherein the weight ratio of flank trim to boot jack ranges from about 4:1 to 1:4.10. The reconstructed bacon product of further comprising non-meat products selected from the group consisting of salt claim 1 , cure accelerators claim 1 , sodium erythorbate ...

METHOD AND DEVICE FOR PRODUCING FOOD PRODUCTS, IN PARTICULAR SLEEVELESS PRODUCTS OF A SPECIFIC FORM

The present disclosure relates to a method and a device for producing food products, in particular sleeveless products of a specific form with the following steps: entry of form parameters, display of the form of the food product as a function of the entered form parameters as a 2D or 3D graphic, calculation of process parameters as a function of the entered form parameters. 1. A method for producing food products that are sleeveless products of a specific form , comprising:receiving entry of form parameters,displaying of a form of a food product as a function of the entered form parameters as a 2D or 3D graphic, andcalculating corresponding process parameters as a function of the entered form parameters.2. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated subsequently.3. The method according to claim 1 , wherein the form of the food product is displayed graphically as the function of the entered form parameters claim 1 , and wherein the corresponding process parameters are calculated at the same time.4. The method according to claim 1 , wherein the process parameters are calculated as the function of the entered form parameters claim 1 , and wherein the form of the food product is displayed graphically afterwards.5. The method according to claim 1 , wherein the graphically displayed form of the food products is modifiable by entering changed form parameters and that a changed graphic display occurs and that respectively changed process parameters are calculated on the basis of the changed form parameters.6. The method according to claim 1 , wherein claim 1 , if it is determined that the food product is to be produced on the basis of a specific displayed form claim 1 , a confirmation is entered after which the food will be produced.7. The method according to claim 1 , wherein at least one parameter of ...

MEAT SNACK PRODUCT AND METHOD OF MAKING

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork.7. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. The snack food ...

Food product having flavor-active substance made from raw materials of animal origin or from extracts of same

The invention relates to a food, especially a meat product, containing a specific taste-active substance, to the use of raw materials of meat, or of extracts of such raw materials of meat, as taste-active substance, and to a method for producing a food containing a taste-active substance, especially a meat product containing taste carriers. Here, the invention relates to those foods, especially meat products, selected from the group consisting of meat preparation, uncooked sausage, scalded sausage, cooked sausage, cooked cured article, uncooked cured article, aspic and jellied meat, which contain (i) at least partially fermented meat, or (ii) an extract of at least partially fermented meat, as taste-active substance in the food.

Process for production of protein-containing food employing continuous heating method by internal heating

Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating. The method for producing a processed protein food employs the heating/molding method for production of a processed protein food wherein a material to be heated, which is a fluid mixture containing a protein, a lipid, and water, is molded by thermally coagulating the mixture continuously by an internal heating system while moving the mixture in a tube.

DEVICE AND PROCEDURE FOR PROCESSING A FOODSTUFF MATERIAL

An apparatus for processing a foodstuff material is provided, specifically for producing sausage products from sausage meat. The apparatus includes a stationary housing which has a wall and which can be connected in fluid-conducting relationship to a conveyor pump, and has a discharge opening for delivery of the foodstuff material. Arranged within the housing is an element for partially swirling the foodstuff material within the housing, which is rotatable relative to the wall and along which in operation at least a partial amount of the foodstuff material to be conveyed flows. The rotatable element ends within the housing before the discharge opening for delivery of the foodstuff material. The apparatus can produce a string with a substantially cylindrical outer contour from a foodstuff material like sausage meat. 116810. Apparatus () for processing a foodstuff material , in particular for producing sausage products from sausagemeat , comprising a stationary housing () which has a wall () and which can be connected in fluid-conducting relationship to a conveyor pump , and has a discharge opening () for delivery of the foodstuff material ,{'b': 6', '12', '6', '8, 'characterised in that arranged within the housing () is an element () for partially swirling the foodstuff material within the housing (), which is rotatable relative to the wall () and along which in operation at least a partial amount of the foodstuff material to be conveyed flows, and'}{'b': 12', '6', '10, 'wherein the rotatable element () ends within the housing () before the discharge opening () for delivery of the foodstuff material.'}2. Apparatus as set forth in{'b': 10', '6', '14', '14', '12', '12', '6, 'characterised in that the spacing between the discharge opening () of the housing () and the outlet () or end (′) of the rotatable element () is in the range of >0 through about 100 mm, preferably in the range of >0 through about 50 mm and/or the rotatable element () is arranged concentrically ...

Meat Crisps And Processes For Producing Same

Meat crisps and methods of producing the crisps are provided. The meat crisp is a crunchy meat product comprised of at least ground meat or whole muscle meat pieces. Generally the meat is dehydrated and the crunchy meat crisp has a water activity (A) of about 0.3 to about 0.6. The meat crisp also may have a moisture percentage of about 4.5% to about 15%, a crisp thickness of about 0.025-in. to about 0.25-in., and a crispness value of less than 731 kg·seconds such that the meat crisp has an appearance, texture, flavor, eating quality, and/or mouth feel similar to other snack chips such as potato or corn chips. The meat crisp may be produced by slicing a cooked meat log and then dehydrating the cooked slice. Alternatively, the meat crisp may be produced by forming thin raw meat films or sheets that are subsequently cooked and dehydrated. 1. A meat crisp product comprising:{'sub': 'w', 'a crunchy meat crisp comprised of at least a ground meat, the ground meat being dehydrated and having a water activity (A) in a range of about 0.3 to about 0.6, a moisture percentage in a range of about 4.5% to about 15%, a crisp thickness in a range of about 0.025-in. (about 0.635 mm) to about 0.25-in. (about 6.35 mm), and a crispness value of less than about 731 kg·seconds.'}2. The meat crisp product of wherein the water activity is about 0.4 to about 0.55.3. The meat crisp product of wherein the moisture percentage is about 4.5% to about 12%.4. The meat crisp product of wherein the crisp thickness is about 0.02-in. (about 0.508 mm) to about 0.04-in. (about 1.016 mm).5. The meat crisp product of further comprising the meat crisp having a fat percentage about 6% to about 30%.6. (canceled)7. The meat crisp product of further comprising the meat crisp having a protein percentage of about 40% to about 75% .8. (canceled)9. (canceled)10. (canceled)11. The meat crisp product of further comprising the meat crisp having a pH of about 4.75 to about 6.5.12. (canceled)13. The meat crisp product ...

PRODUCTION OF POLY ALPHA-1,3-GLUCAN FORMATE FOOD CASINGS

An extrusion process for making a poly alpha-1,3-glucan formate food casing is disclosed. 1. A process for making a poly alpha-1 ,3-glucan formate food casing comprising:(a) dissolving poly alpha-1,3-glucan in a solvent composition comprising formic acid to provide a solution of poly alpha-1,3-glucan formate;(b) extruding the solution of poly alpha-1,3-glucan formate into a coagulation bath to make a tube-shaped wet gel;(c) optionally, washing the tube-shaped wet gel with water; and(d) removing the water from the tube-shaped wet gel to form a poly alpha-1,3-glucan formate food casing.2. The process according to claim 1 , wherein the coagulation bath comprises water.3. The process according to claim 2 , wherein the water contains a dilute aqueous base.4. The process according to claim 1 , further comprising the solution of poly alpha-1 claim 1 ,3-glucan formate in (b) is coextruded over an extruded food product into a coagulation bath to make a tube-shaped wet gel covering an extruded food product.5. A poly alpha-1 claim 1 ,3-glucan formate food casing made according to or .6. A food casing comprising poly alpha-1 claim 1 ,3-glucan formate.7. The food casing according to claim 6 , wherein the food casing has a breaking stress from about 10 to about 100 MPa.8. A food casing comprising poly alpha-1 claim 6 ,3-glucan formate covering a food product. This disclosure claims the benefit of priority of U.S. Provisional Application No. 62/017507, filed on Jun. 26, 2014, the entirety of which is herein incorporated by reference.This invention relates to poly alpha-1,3-glucan formate food casings, methods of their preparation and poly alpha-1,3-glucan formate coated food products.Glucose-based polysaccharides and their derivatives can be of potential industrial application.Cellulose is a typical example of such a polysaccharide and is comprised of beta-1,4-D-glycosidic linkages of hexopyranose units. Cellulose is used for several commercial applications such as in manufacture ...

PROCESS AND APPARATUS FOR THE PRODUCTION OF A MEAT ANALOGUE

Processes for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as an apparatus for the production of a meat analogue. 1. A process for the production of a meat analogue , comprising:a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product,b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product,c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, andd) dividing the cooled second heat-treated product into pieces, wherein a volume ratio of the first heating unit to the second heating unit is from about 1.5-1:1 or about 1.2-1:1.2. (canceled)3. A process as claimed in claim 1 , wherein at least one of the first and second heating units comprises a scraped ...

FILLING FOODSTUFFS HAVING A SOLID AND A LIQUID COMPONENT

The present disclosure relates to a method and a filling machine for filling foodstuffs comprising a predetermined proportion of pieces of filling in a liquid. The pieces of filling are charged into a hopper and liquid is during the filling process added into the lower region of the hopper. 1. A method for filling mixed foodstuffs comprising a predetermined proportion of pieces of filling in a liquid , comprising:charging said pieces of filling into a hopper,adding said liquid during a filling process in a lower region of said hopper, andconveying and filling the mixed foodstuffs from said hopper.2. The method according to claim 1 , wherein a certain amount of liquid per time or per unit volume of ready-mixed foodstuffs is during the filling process added for adjusting a certain proportion of liquid.3. The method of claim 2 , wherein a delivery capacity of a pump adding said liquid is controlled or regulated.4. The method according to claim 1 , wherein a liquid charging level in said hopper is regulated for adjusting a specific proportion of liquid.5. The method according to claim 1 , wherein a charging level of said pieces of filling is determined claim 1 , and wherein the charging level of said pieces is adjusted or regulated to a predetermined value or range.6. The method according to claim 5 , where in the charging level of said pieces is set or regulated so low that it is less than 10% to 50% of the hopper height.7. The method according to claim 1 , wherein charging said hopper with pieces of filling is done by way of a conveying device claim 1 , where the delivery rate of said conveying device is regulated in dependence of a measured charging level of said pieces of filling.8. The method according to claim 1 , wherein the predetermined proportion of pieces of filling in said foodstuffs is in a range from 30% to 80% claim 1 , and where a volume of a piece is in a range from 1 cmto 80 cm.9. The method according to claim 8 , wherein the predetermined proportion ...

METHODS AND DEVICES FOR HEATING OR COOLING VISCOUS MATERIALS

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. 1. A device comprising:a first plate;a second plate attached to the first plate;a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define a first passage for a first product to pass through the device;a third plate attached to the second plate, at least one of the first plate, the second plate or the third plate comprising energy exchanging capabilities;a third spacer and a fourth spacer arranged between the second plate and the third plate, wherein the second plate, the third plate, the third spacer and the fourth spacer define a second passage for a second product to pass through the device;a first bracket comprising a first leg, a second leg, and a bridging portion extending from the first leg of the first bracket to the second leg of the first bracket;a second bracket comprising a first leg, a second leg, and a bridging portion extending from the first leg of the second bracket to the second leg of the second bracket, wherein the first leg of the first bracket is connected to the first leg of the second bracket, and the second leg of the first bracket is connected to the second leg of the second bracket; andan end plate comprising first and second product inlets and connected to the bridging portion of the first bracket and the bridging portion of the second bracket.2. The device of wherein at least one of the second plate or the third plate comprises a ...

SHREDDED DRIED FOOD PRODUCTS

A method of producing shredded, dried food products is provided. The method begins when a food type such as beef, pork, or chicken, or may be a fibrous vegetable, such as mushrooms. The selected food type is first heated to tenderize the food. In the case of meats, this tenderizing breaks down fibrous tissue in the food, making for easier to chew and digest. After cooking to tenderize, the food is then shredded. This shredding leaves strands of the food and does not cut across fibers, instead, the shredding follows the muscle or growing pattern of the food type. The shredded food product is then boiled for further tenderization. Some vegetables may not need further tenderization. Flavorings may also be added during the boiling process. After boiling, the food product is dried to reduce the moisture content to a desired level. This level of dryness may vary depending on the intended use of the food product and the desired storage time. 1. A method of making a shredded , dried food product , comprising:selecting a food type;preparing a marinade;cooking the food type and marinade to a desired temperature to tenderize the food type in a first cooking process;reserving the marinade from the first cooking process;shredding the food product;cooking the food product to further tenderize the food product in a second cooking process; anddrying the food product with the reserved marinade to reduce a moisture content of the food product to a selected value.2. The method of claim 1 , further comprising: slicing the selected food product into strips before heating the food type to the desired temperature.3. The method of claim 1 , wherein the selected food product is a fibrous vegetable and a slicing of the selected food product is performed along the fibers of the fibrous vegetable.4. The method of claim 1 , further comprising: marinating the food type before heating the food type to a desired temperature to tenderize the food type.5. The method of claim 4 , wherein the marinade ...

MECHANICAL PROCESSES FOR SEPARATING TALLOW AND LEAN BEEF FROM A SINGLE BONELESS BEEF SUPPLY

A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that comprise predominantly fat and particles that comprise predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences. 1. A method for separating fat from beef pieces containing fat , comprising:with an apparatus, reducing the size of beef pieces containing fat into a mixture of fat particles that comprise predominantly fat, and lean particles that comprise predominantly lean, wherein the fat particles are on average smaller than the lean particles; andwith an apparatus, separating the fat particles from the lean particles based on size differences between the fat particles compared to the lean particles.2. The method of claim 1 , wherein the beef pieces are chilled to a temperature to render the fat brittle claim 1 , and then the beef pieces are crushed to cause the fat to break away from the lean as small particles.3. The method of claim 1 , further comprising processing the mixture of particles in a vibrating sieve.4. The method of claim 1 , further comprising emulsifying the fat particles into an emulsification of oily material and solids claim 1 , pasteurizing the oily material and the solids claim 1 , and centrifuging the emulsification to separate the solids from the oily material.5. The method of claim 4 , further comprising combining the solids with the lean particles.6. The method of claim 1 , further comprising combining the lean particles with a measured amount of the fat particles after the fat particles have been separated from the lean particles.7. A method for separating fat from beef pieces containing fat claim 1 , comprising:with an apparatus, reducing the size of beef pieces containing fat into a mixture of particles that are one of two colors, ...

CASING FOR FOOD PRODUCTS

This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore, the invention relates to a method for producing coated food products with the use of the alginate composition of the invention. 3. The alginate composition according to claim 1 , having a pH of between about 4.0 and about 4.5.4. The alginate composition according to claim 1 , wherein the alginate salt is sodium alginate.5. The alginate composition according to claim 1 , wherein the alginate salt comprises a ratio of 66 α-L-guluronate (G):34 (1-4)-linked β-D-mannuronate (M).6. The alginate composition according to claim 2 , wherein the plant fibre is selected from the group consisting of citrus fibre claim 2 , micro crystalline cellulose claim 2 , carboxy methyl cellulose claim 2 , low methoxyl pectin claim 2 , or a combination thereof.7. The alginate composition according to claim 2 , wherein the plant fibre is citrus fibre with a particle size of from about 10 to about 15 μm.8. The alginate composition according to claim 1 , wherein the hydrocolloidal galactomannan vegetable gum is selected from the group consisting of guar gum claim 1 , tara gum claim 1 , locust bean gum claim 1 , or a combination thereof.9. The alginate composition according to claim 1 , wherein the polyol is glycerol claim 1 , monopropyleneglycol or sorbitol.10. The alginate composition according to claim 1 , wherein the polyol is glycerol.11. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of between about 50 to 200.12. The alginate composition according to claim 1 , wherein the liquid smoke has a staining index of about 150.13. The alginate composition according to claim 1 , comprising as an admixture:(i) about 2.00% (w/w) sodium alginate;(ii) optionally about 1.00% (w/w) citrus fibre;(iii) about 0.50% (w/w) guar gum;(iv) about 20.00% (w/w) glycerol;(v) ...

ALL-NATURAL HOT DOG

An all-natural hot dog including cultured celery juice powder, cherry powder, dried distilled vinegar, and natural liquid smoke and containing no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery juice powder, where the hot dog has substantially equivalent or superior properties to a hot dog containing chemical additives. 1. A hot dog having no chemical additives , comprising:cultured celery juice powder;cherry powder; andvinegar;wherein the hot dog contains no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery juice powder.2. The hot dog of further containing natural liquid smoke.3. The hot dog of wherein the vinegar is dried distilled vinegar.4. The hot dog of wherein the hot dog has substantially equivalent or superior properties to a hot dog containing chemical additives.5. The hot dog of wherein the properties are selected from resistance to microbial growth claim 4 , appearance claim 4 , flavor claim 4 , texture claim 4 , color claim 4 , and aroma.6C. botulinumListeria monocytogenes. The hot dog of wherein the hot dog is resistant to growth of for at least 20 weeks at 4.4° C. and at least 16 weeks at 10° C. and wherein the outgrowth of was under 3 log for at least 76 days at 4.4° C. and at least 21 days at 7° C.7Listeria monocytogenes. The hot dog of claim 6 , wherein the outgrowth of was under 3 log for at least 87 days at 4.4° C. and at least 28 days at 7° C.8Listeria monocytogenes. The hot dog of claim 6 , wherein the outgrowth of was under 3 log for at least 112 days at 4.4° C. and at least 61 days at 7° C.9. The hot dog of claim 1 , wherein the amount of cultured celery juice powder was sufficient to provide about 100 ppm of nitrite.10. The hot dog of claim 1 , wherein the cherry powder is present in an amount between 250 and 469 ppm.11. The hot dog of claim 1 , wherein the vinegar is present in an amount from about 0.3 to 1.2%.12L. monocytogenes. A method of making a hot dog ...

Automatic production of various grades of ground beef

A method for producing various grades of beef is disclosed. The method includes, in two or more trains, creating a mixture of fat particles, lean particles, and a fluid, wherein each train is supplied with beef of varying fat content, for each train producing separate first and second fluid streams, wherein the first fluid stream comprises lean particles, and the second fluid stream comprises fat particles, for each train, adjusting the fat content of the lean stream by adding a controlled portion from the fat stream, separately treating the lean stream from the fat stream to deactivate pathogens, and producing two or more different grades of lean beef product.

TUMBLER AND METHOD FOR ITS OPERATION

A tumbler for food, including a container designed for receiving the food, which comprises a fluid channel for a fluid provided on the jacket side, a removal opening for the food provided on a first end face, a supply opening for the food provided on a second end face situated opposite the first end face and an extraction opening for a gas provided in the container, including a drive for rotating the container around a rotation axis and including a rotary leadthrough assigned to the second end face, which comprises a connection module, a rotary module, which is provided to be rotatable with respect to the connection module and is rotatable around the rotation axis together with the container. 1. A tumbler for food , the tumbler comprising:a container adapted to receive food, the container comprising a fluid channel for food provided on a jacket side, a removal opening for the food provided on a first end face, a supply opening for the food provided on a second end face arranged opposite the first end face, and an extraction opening for a gas provided in container;a drive for rotating the container around a rotation axis;a rotary leadthrough assigned to the second end face, which comprises a connection module and a rotary module, which is provided to be rotatable with respect to the connection module and is rotatable around the rotation axis together with the container;a first leadthrough channel for the food, which is run to the supply opening and provided coaxially to the rotation axis;a second leadthrough channel provided as a feed line;a third leadthrough channel provided as a return line for the fluid, the second leadthrough channel having an inlet opening for the fluid provided on the connection module, an annular gap formed between the connection module and the rotary module, a feed section formed on the rotary module and a connecting opening formed between the annular gap and the feed section, the third leadthrough channel having an outlet opening for the ...

Process for separating tallow and lean beef from a single boneless beef supply

A method for the separation of fat from beef. The method includes reducing the size of beef into particles, wherein the particles are either predominantly fat particles or predominantly lean particles; combining the fat and lean particles with a fluid, wherein a density of the fluid is greater than fat particles, and a temperature of the fluid is greater than a temperature of the lean particles, and the fluid density is adjusted to provide a predetermined proportion of lean particles to sink in the fluid; allowing the fat and lean particles to rise or fall in the fluid, while the temperature of the lean particles equilibrates with the temperature of the fluid, and increases the density of the lean particles; separating the fat particles from the lean particles to produce a lean beef product.

METHODS OF PREPARING MEAT PRODUCTS AND MEAT PRODUCTS THEREFROM

The present invention provides methods for preparing hygienic dried meat products and biltong hygienic dried meat products, the method includes cutting uncooked meat into uncooked meat slices, immersing said meat slices in a vinegar solution for up to twenty minutes to form soaked meat slices, air drying the soaked meat slices for less than 72 hours to form the biltong hygienic dried meat product having at least 100,000 fold less microbes than the uncooked meat. 1. A method for preparing a hygienic dried meat product , the method comprising:a. cutting uncooked meat into uncooked meat slices;b. immersing said meat slices in a acidic solution for up to twenty minutes to form soaked meat slices;c. air drying said soaked meat slices for less than 72 hours to form said hygienic dried meat product.2. The method according to claim 1 , wherein said hygienic dried meat product is biltong.3. The method according to claim 1 , wherein said hygienic dried meat product is for animal consumption.4. The method according to claim 1 , wherein said hygienic dried meat product is for human consumption.5. The method according to claim 1 , further comprising:d. packaging said hygienic dried meat product.6. The method according to claim 1 , wherein said slices are of a thickness below ¾ inch.7. The method according to claim 1 , wherein said immersing step is immersing in a vinegar solution of 5% in acidity for 15 to 20 minutes.8. The method according to claim 7 , wherein said vinegar solution is an apple cider vinegar solution of 5% in acidity.9. The method according to claim 1 , wherein said air drying step is for 48-60 hours.10. The method according to claim 9 , wherein said air drying step is performed in a temperature range of 26-40 degrees Celsius.11. The method according to claim 10 , wherein said air drying step is performed in a temperature range of 28-33 degrees Celsius.12. The method according to claim 1 , wherein said air drying step is performed in an air humidity range of 18- ...

METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING

The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. 1. A method for manufacturing sausage products by means of co-extrusion , wherein the method comprises the following steps:providing a food dough;providing a viscous paste;co-extruding the food dough and the viscous paste into a co-extruded product with a core of the food dough enclosed by a casing formed by the viscous paste;subdividing the co-extruded product into sausage products;guiding the sausage products through a fixing bath wherein cohesion of the sausage products increases;wherein within 20 seconds following the step of co-extrusion of the co-extruded product, the co-extruded product is heated with a liquid-containing medium in a heating bath having a temperature range of at least 40° C. and lower than 100° C., in which denaturation of proteins of the food dough occurs.2. The method of claim 1 , wherein the temperature range of the heating bath is within the range of 48° C. to 85° C.3. The method of claim 1 , further comprising the step of pasteurizing the sausage products after the step of guiding through the fixing bath.4. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that the food dough is not fully coagulated claim 1 , or the casing is only partly coagulated.5. The method of claim 1 , wherein the co-extruded product is only in the heating bath to the extent that only a periphery of the food dough is coagulated in comparison to a remainder of the core of the food dough.6. The method of claim 1 , wherein the step of ...

THE COMBINATORIAL METHODS OF HIGH PRESSURE AND TEMPERATURE PROCESS (HPTP) FOR PRODUCING TEXTURIZED MEAT PRODUCTS AND THE IMPROVED MEAT PRODUCTS OBTAINED FROM THE METHODS THEREOF

A method of preparing a meat product is disclosed. The method can comprise providing meat having a first texture, the first texture comprising a plurality of loosely-bound or unbound pieces of the meat. The meat with the first texture can be placed in a chamber. The temperature and the pressure in the chamber can be simultaneously increased to change the first texture to a second texture comprising a single unified body of meat, the second texture of the meat being sliceable. 1. A method of preparing a texturized meat product , the method comprising:providing meat having the first texture comprising a plurality of loosely-bound, unbound or bound pieces of the said meat;placing the said meat with the first texture in a chamber; andsimultaneously adjusting the temperature and the pressure inside the said chamber to change the first texture to the second texture with an uniform texture.2. The method of wherein the temperature inside the said chamber is between 15-150° C. and the pressure inside the chamber is between 300-650 MPa.3. The method according to wherein the said meat is left inside the said chamber for the duration of 1-10 minutes.4. The method according to wherein the said duration is in a range of 1-3 minutes.5. The method according to wherein the said meat can be selected from beef claim 1 , pork claim 1 , poultry meats claim 1 , seafood meats or combination thereof.6. The method according to wherein the poultry meats can be selected from chicken claim 5 , turkey claim 5 , duck or other similar meats or combination thereof.7. The method according to wherein the seafood meats can be selected from shrimp claim 5 , crab claim 5 , shellfish claim 5 , fish meats or combination thereof.8. The method according to wherein the fish meat can be selected from tuna claim 7 , salmon claim 7 , sea-bass or combination thereof claim 7 , preferably the fish is tuna.9. The method according to wherein the said meat can be added with food additives selected from the group of ...

Process for making meat chips

Processes for manufacturing meat chips including the steps of chilling meat, adding water to the meat, and grinding the chilled meat to form a ground, chilled mixture; placing the ground, chilled mixture in forms, and baking the mixture; and removing the mixture from the forms, slicing the mixture, and dehydrating the slices.

Process for making meat chips

Processes for manufacturing meat chips including the steps of adding ice to meat, grinding the chilled meat to form a ground, chilled mixture; placing the ground, chilled mixture in forms; baking the mixture; removing the mixture from the forms; slicing the mixture; and dehydrating the slices to transform them into meat chips.

LIVER PÂTÉ AND METHOD FOR PRODUCTION

A method for producing liver pâté that models classic goose liver pâté made of goose foie gras. The liver pâté does not contain foie gras and only humanely produced raw materials are used. Aqueous jelly is obtained from collagen-containing animal tissue and concentrated into water-soluble jelly. Liquid fat is obtained from animal fat tissue. Raw strained animal liver is obtained by separating solid components. The concentrated aqueous jelly, liquid fat and strained raw liver are mixed, cured and cooked in a container. 1. Process for the production of liver pâté exclusively from raw materials produced in accordance with animal protection principles , comprising steps of:boiling collagen-containing animal tissue in water until the dissolution of its structure, separating off solid components for the production of aqueous jelly and concentrating the aqueous jelly by the removal of water up to a maximum of 50% of the weight of the collagen-containing animal tissue,grinding animal fat tissue, melting the fat and separating off undissolved components for the production of liquid fat,rinsing raw animal liver in cold water, grinding and straining the same through a sieve in order to separate off solid components for the production of strained raw liver, mixing of 15-25 wt % of the concentrated jelly, 30-50 wt % of the liquid fat and 10-40 wt % of the strained raw animal liver into a mixture, nitrite curing, salting and/or spicing the mixture for the production of a liver pâté mass,filling of the liver pâté mass into a container and cooking.2. Process according to claim 1 , wherein the collagen-containing animal tissue comprises skin claim 1 , tendons claim 1 , bones claim 1 , cartilage and/or feet.3. Process according to claim 1 , wherein nitrite curing salt is added to the strained raw liver.4. Process according to claim 1 , wherein the grinding and straining of the raw animal liver occurs through a sieve with apertures of a maximum of 1 mm.5. Process according to claim 1 ...

MEAT SNACK PRODUCT AND METHOD OF MAKING

A cooked slice of a meat mass formed of a ground meat mixture and expanded pellets of cellular material provides a crispy, light meat snack product. In some embodiments, the pellets are rendered skin having a low pre-expansion moisture content. A method of making the meat snack product includes making a meat form by adding pellets of cellular material having a moisture content of less than 10% by weight to a ground meat mixture, batch cooking, chilling and slicing the meat form, and cooking the slices of the meat form to expand the pellets of cellular material to result in a crispy meat form slice. 1. A snack food product comprising a crisped slice of a ground meat mixture and expanded pellets of cellular material.2. The snack food product of claim 1 , wherein the expanded pellets of cellular material comprises rendered animal skin claim 1 , the pellets having a pre-expanded moisture content of less than 10% by weight.3. The snack food product of claim 2 , the expanded pellets comprising rendered pork skin and having a pre-expanded moisture content in the range of about 5% to about 6% by weight.4. The snack food product of comprising at least 80% by weight ground meat mixture.5. The snack food product of claim 1 , wherein the ground meat mixture has a fat content of about 25% to about 30% by weight.6. The snack food product of claim 1 , wherein the ground meat mixture comprises pork. The snack food product of claim 1 , wherein the snack food product is free of grain based filler.8. The snack food product of claim 1 , wherein the snack food product is gluten free.9. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded surface area of less than 10 cm.10. The snack food product of claim 1 , wherein the pellets of cellular material have a pre-expanded thickness of about 0.125 in. (3.175 mm) or less.11. The snack food product of claim 1 , wherein the snack food product further comprises a non-meat filler.12. A snack food ...

METHOD FOR TREATING FOOD WHICH IS IN AN INSULATING ENCAPSULATION OR CASING OR WHICH WILL BE INTRODUCED INTO SAME, USING NON-CONVENTIONAL OHMIC HEATING

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance Ato one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance Ato one another. The distance Ais greater than or max. equal to the distance A. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

PROCESS FOR ENHANCING MUSCLE PORTIONS AND PRODUCTS

Animal muscle portions are treated to form an enhanced muscle portion by providing a comminuted meat emulsion made from a first animal muscle tissue and having a pH of from about 6.5 to about 9.5, and adding the emulsion to an animal muscle portion in a manner that promotes uptake and/or distribution of the emulsion into the animal muscle portion to form an enhanced muscle portion. In an aspect, at least about 70% by weight of the protein of the tissue in the emulsion is solubilized, and the protein is not isolated from the tissue. In an aspect, no more than about 30% by weight of the protein of the tissue is precipitated. In an aspect, the tissue is not exposed to acid in a manner that would cause the pH of the tissue to be less than about 5.3. Products prepared by the processes are also described. 1. A process for treating an animal muscle portion to form an enhanced muscle portion comprising:providing a comminuted meat emulsion having a pH of from about 6.5 to about 9.5, the comminuted meat emulsion being prepared from a first animal muscle tissue; andadding the comminuted meat emulsion to an animal muscle portion in a manner that promotes uptake and/or distribution of the comminuted meat emulsion into the animal muscle portion to form an enhanced muscle portion;wherein at least about 70% by weight of the protein of the first animal muscle tissue in the comminuted meat emulsion is solubilized, and the protein of the first animal muscle tissue in the comminuted meat emulsion is not isolated from the first animal muscle tissue in the comminuted meat emulsion.2. A process for treating an animal muscle portion to form an enhanced muscle portion comprising:providing a comminuted meat emulsion having a pH of from about 6.5 to about 9.5, the comminuted meat emulsion being prepared from a first animal muscle tissue; andadding the comminuted meat emulsion to an animal muscle portion in a manner that promotes uptake and/or distribution of the comminuted meat emulsion into ...

PRODUCTION OF PRECOOKED FORMED MEAT PATTIES

A cold forming process for forming a meat patty includes heating a ground meat product to a temperature T, wherein T≤40° F. The ground meat product is formed into an uncooked patty at temperature T. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T. The cooked patty is then frozen and then packaged. 1. A method for producing a cooked meat patty , the method comprising the steps of:{'sub': 1', '1, '(a) providing a ground meat product at a temperature Twherein 30° F.≤T≤40° F.;'}{'sub': '1', '(b) forming the ground meat product into an uncooked patty at temperature T;'}{'sub': '1', '(c) precooking the uncooked patty to thereby form a precooked patty having a skin of depth D comprising denatured protein, wherein said skin is formed on at least an area on the outside of the precooked patty, and wherein at least a first portion of the meat product disposed beneath said skin is at approximately temperature T;'}{'sub': '2', '(d) cooking the precooked patty to thereby form a cooked patty wherein said at least a first portion of the meat product is at a temperature T;'}(e) freezing the cooked patty; and(f) packaging the frozen cooked patty.2. The method of wherein the ground meat product includes meat selected from the group consisting of: chicken claim 1 , beef claim 1 , turkey claim 1 , pork claim 1 , and combinations thereof.3. The method of wherein a time duration for precooking is a function of (a) a species of the meat claim 1 , (b) a thickness of the patty claim 1 , (c) a temperature of precooking claim 1 , and (d) a precooking method employed.4. The method of wherein the ground meat product is selected ...

SYSTEM AND METHOD FOR PRODUCING FORMED MEAT PATTIES

An apparatus for forming a meat patty includes heating a ground meat product to a temperature T1, wherein T1>32° F. The ground meat product is formed into an uncooked patty at temperature T1. The uncooked patty is precooked to form a precooked patty having a skin of depth D comprising denatured protein. The skin is formed on at least an area on the outside of the precooked patty. At least a first portion of the meat product disposed beneath said skin is at approximately T1. The precooked patty is cooked to form a cooked patty, wherein said at least a first portion of the meat product is at a temperature T2. 1. An apparatus for forming food patties comprising:a plurality of form pans connected together forming a conveyor that travels in a continuous path;an inlet configured to direct food product into said plurality of form pans to form a plurality of food patties;a first heating device positioned on a first side of said conveyor downstream of said inlet, said first heating device configured to apply heat to a first side of the plurality of food patties;a second heating device positioned on a second side of said conveyor opposite to the first side of said conveyor and downstream of said inlet, said second heating device configured to apply heat to a second side of the plurality of food patties; anda knockout unit positioned downstream of said first heating device and configured to cause the plurality of food patties to release from the plurality of form pans.2. The apparatus of claim 1 , wherein a first form pan in said plurality of form pans comprises a plurality of patty molds.3. The apparatus of claim 2 , wherein said inlet directs the food product into said plurality of patty molds.4. The apparatus of claim 1 , wherein said patty molds are shaped in a geometric form selected from the group consisting of: a circle claim 1 , an oval claim 1 , a square claim 1 , and a rectangle.5. The apparatus of claim 1 , further comprising a plate positioned underneath a portion ...

Low calorie cooked sausages made from mixture of meat emulsion and non-yoghurt dairy product such as buttermilk or cream cheese to reduce cost

Cooked sausages comprise a mixture of a meat emulsion and a uniformly distributed fermented dairy product of pH 4.6 or higher, with the mixture being of pH ca. 5.5 or higher and the fermented dairy product being buttermilk, sour milk cream, sour milk, cream cheese, fermented whey and/or kefir (a milk product similar to yoghurt).

Formed meat strip products and methods of making such products

Formed meat strip products and methods of making such meat strip products are described.

Methods and systems for making co-extruded food products

Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight.

MOLDED-FOOD PROCESSING COMPOSITION

An object of the present invention is to provide a molded food product obtained by molding and heat-treating a raw material for molded food products, wherein the molded food product has excellent binding property and water-holding property without necessarily using a phosphate salt or egg white. A raw material for a molded food product comprising: a composition for processing a molded food product comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1,3-glucan such as curdlan and oil or fat; and a food material, is molded and heated to obtain the molded food product. 13-. (canceled)4. A method for preparing a raw material for a molded food product comprising mixing a composition suitable for processing a molded food product , the composition comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1 ,3-glucan and an oil or fat; with a food material.5. A method for producing a molded food product , comprising molding and heat-treating a composition suitable for processing a molded food product , the composition comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1 ,3-glucan and an oil or fat; or a raw material for a molded food product comprising a composition suitable for processing a molded food product , the composition comprising an aqueous dispersion or hydrosol of a thermocoagulable β-1 ,3-glucan and an oil or fat , and a food material.6. The method for producing a molded food product according to claim 5 , further comprising claim 5 , before the molding and the heat-treating claim 5 , laminating a plurality of layers comprising a layer formed by the composition or the raw material for a molded food product to form a multilayer body.7. The method for producing a molded food product according to claim 5 , wherein the molded food product is an edible meat-like food or a fish-meat-like food.8. The method for preparing a raw material for a molded food product according to claim 4 , wherein the aqueous dispersion or the ...

METHOD OF FORMING A COOKED MEAT CHUB FOR PROVIDING INDIVIDUAL PRE-COOKED PUCKS

A meat product and a method of preparing the meat product are disclosed. The meat product includes a chub casing and slices of cooked meat filling the chub casing, wherein the slices are fully cooked before packing into the chub casing. The method includes the steps of freezing a block of meat, tempering the block of meat to reach a final cooled temperature, slicing the block of meat into meat slices, and packing the meat slices into a chub casing, forming a chub. The method further includes chilling the chub, freezing the chub, tempering the chub to reach a second final cooled temperature, and sawing the chub into pucks. 1. A method of preparing a meat product comprising:freezing a block of meat;tempering the block of meat to reach a first final cooled temperature between 32° F. (0° C.) and 20° F. (−6.7° C.);slicing the block of meat into meat slices;cooking the meat slices;packing the meat slices into a chub casing, forming a chub;chilling the chub;freezing the chub;tempering the chub to reach a second final cooled temperature to approximately 20° F. (−6.7° C.); andsawing the chub into pucks.2. The method of claim 1 , wherein the chub does not include a binder.3. The method of claim 1 , wherein the chub casing is packed via a pneumatic plunger.4. The method of claim 1 , wherein slicing the chub is performed via a band saw.5. The method of claim 1 , wherein freezing the block of meat includes freezing the block of meat to a temperature equal to claim 1 , or lower than claim 1 , 0° F. (−17.8° C.).6. The method of claim 1 , wherein tempering the block of meat includes applying two or more cooling/warming cycles to the block of meat.7. The method of claim 6 , wherein a highest warming temperature of the two or more cooling/warming cycles is equal to claim 6 , or less than 24° F. (−4.4° C.).8. The method of claim 6 , wherein a lowest cooling temperature of the two or more cooling/warming cycles is equal to claim 6 , or greater than claim 6 , 14° F. (−10° C.).9. The ...

Food product

一种海鲜火腿肠及制备方法

本发明涉及一种海鲜火腿肠及制备方法，其特征在于，其原料及质量分数组成为：秘鲁鱿鱼20～25份、裙带菜5～10份、虾肉10～18份、鱼糜75～90份、圆葱10～12份、五花肉15～25份、玉米淀粉5～8份、大豆分离蛋白15～20份、葱姜味料酒20～25份、绵白糖5～10份、食盐1.5～3份、I+G 0.1～0.12份、NaHCO 3 8～12份、白胡椒粉0.1～0.3份、花椒粉0.1～0.12份、八角粉0.1～0.12份、香叶粉0.1～0.12份、冰水80～130份。本发明产品原料搭配科学合理，各成分间协同作用，不仅无秘鲁鱿鱼固有的酸涩味，且还提升了火腿肠的口感，使其味鲜美，口感饱满，味道更佳。

Meat products with increased levels of beneficial fatty acids

본 발명의 바람직한 구체예들은, 스테아리돈산(SDA)과 같은 유익한 지방산들을 함유하는 건강에 좋은 지방의 증가된 통합에 의해 개선된 육제품들 및 그러한 육제품들의 제조방법들을 제공한다. 또한, 각종 구체예들은, 품종개량 및/또는 육가공 기술을 통해 포화 지방 함량을 감소시키는 것과 같은 단계들을 포함하는, 그러한 제품들의 제조방법을 제공한다. 일부 구체예들에서, 최종 육제품은 최초 고기조직보다 더 높은 지방함량을 가지며, 그에 상응하는 풍미 및 조직감에서의 개선과 함께 소비자에게 향상된 건강 유익성을 갖는다. Preferred embodiments of the present invention provide improved meat products and methods of making such meat products by increased integration of healthy fats containing beneficial fatty acids such as stearidonate (SDA). In addition, various embodiments provide methods of making such products, including steps such as reducing the saturated fat content through breeding and / or meat processing techniques. In some embodiments, the final meat product has a higher fat content than the initial meat tissue and has an improved health benefit to the consumer with an improvement in the corresponding flavor and texture.

一种五香卷的自动卷制设备及其自动卷制方法

本发明涉及五香卷自动加工装置领域，特别涉及五香卷的自动卷制设备，包括工作台、豆皮引导组件、肉馅填充组件、分切组件、活料组件，所述工作台底部设有多个支撑腿架，豆皮引导组件设置在工作台的前端的中间位置，豆皮引导组件两侧分别安装有原料架和剪断组件，肉馅填充组件包括有卷皮机构和肉馅填充机构，卷皮机构设置在剪断组件的侧部，肉馅填充机构设置在卷皮机构远离工作台前端的一侧，所述分切组件和活料组件分别设置在肉馅填充机构的两侧，所述活料组件的侧部还固定安装有一个肉馅储存箱，还公开了五香卷的自动卷制方法，本设备提高了五香卷的加工效率。

Способ производства рубленых мясных полуфабрикатов типа зраз

Изобретение относится к технологии производства рубленых мясных полуфабрикатов, в частности зраз. Способ предусматривает составление котлетной массы, приготовление начинки, формирование зраз и последующую термическую обработку. В качестве растительного компонента в рецептуре зраз используют гидратированную смесь из жмыхов зародышей пшеницы, семян амаранта и семян тыквы, взятых в % соотношении 40:45:15 соответственно. Подобрано количественное соотношение компонентов. Обеспечиваются получение мясной системы с оптимальными реологическими свойствами, сбалансированность химического состава и пищевой ценности готового продукта, повышение выхода готового продукта, снижение себестоимости за счет снижения расхода мясного сырья и упрощения технологии производства. 1 ил., 2 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 613 281 C1 (51) МПК A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2016110819, 24.03.2016 (24) Дата начала отсчета срока действия патента: 24.03.2016 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 24.03.2016 (45) Опубликовано: 15.03.2017 Бюл. № 8 (56) Список документов, цитированных в отчете о поиске: RU 2525630 C1, 20.08.2014. RU 2542516 C2, 20.02.2015. RU 2464817 C1, 27.10.2012. US 5904943 A1, 18.05.1999. 2 6 1 3 2 8 1 R U (57) Формула изобретения Способ производства рубленых мясных полуфабрикатов типа зраз, предусматривающий составление котлетной массы, приготовление начинки, формирование зраз и последующую термическую обработку, отличающийся тем, что в качестве растительного компонента в рецептуре зраз используют гидратированную смесь из жмыхов зародышей пшеницы, семян амаранта и семян тыквы, взятых в % соотношении 40:45:15 соответственно, при этом зразы готовят при следующем соотношении компонентов: Котлетная масса, кг на 100 кг Говядина, г 30-50 Шпик, г 5 Мясо птицы механической обвалки, г 20-25 Смесь жмыхов гидратированная, г 15-20 Яйца куриные или ...

Method for production of protein-and-fat emulsion for cooked sausage products

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to production of protein-in-oil emulsions and meat products with it usage. Method involves processing of gluten of wheat protein and rich raw material with water in a device for micronizing. As rich raw materials use the internal fat, lumps and ribbons of lard, obtained during dressing and trimming of meat for processing for meat products. Gluten of wheat protein, water and rich raw materials are taken at the following ratio of 1:4:3, respectively. Gluten of wheat protein is used in a cooled state at a temperature of 10–15 °C, slashed in mincer with a speed of knife movement of 3000 rpm, simultaneously add water with a temperature of at least 20 °C, introduce chilled rich raw materials with a temperature of up to 4–8 °C and continue to chopped to a temperature of 27 ± 2 °C. Received mixture is unloaded with a layer not exceeding 40 cm for faster cooling and cooled to a temperature of 4 ± 2 °C. EFFECT: increase in the functional and technological parameters of the product is provided, enrichment with macro-, micro-elements and vitamins and expanding the range of the group of cooked sausage products. 1 cl, 12 dwg, 3 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 645 908 C1 (51) МПК A23L 13/60 (2016.01) A23J 1/02 (2006.01) A23J 1/12 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2006.01); A23L 13/65 (2006.01); A23J 1/02 (2006.01); A23J 1/12 (2006.01) (21)(22) Заявка: 2017117952, 23.05.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 28.02.2018 (45) Опубликовано: 28.02.2018 Бюл. № 7 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и сопровождения научной деятельности (56) Список документов, цитированных в отчете о поиске: RU 2240018 C2, 20.11.2004. RU C 1 2 6 4 5 9 0 8 R U (54) Способ производства белково-жировой эмульсии для группы вареных колбасных ...

Способ производства вареного колбасного изделия функционального назначения

Изобретение относится к пищевой промышленности и может быть использовано в качестве продукта профилактического питания, а также для детского питания, начиная с преддошкольного возраста с 1 года до 3-х лет. Способ производства вареного колбасного изделия функционального назначения включает приготовление фарша из мяса перепелов, свинины полужирной, зелени петрушки, соли, сахара, растительного компонента и воды. В качестве растительного компонента используют семена амаранта, которые предварительно промывают, отваривают в течение 30 минут до появления вязкой консистенции, охлаждают до комнатной температуры и дополнительно промывают. Подобрано количественное соотношение исходных ингредиентов в вареном колбасном изделии. Обеспечивается получение продукта, обладающего профилактическим воздействием на организм. 2 табл., 2 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 716 224 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/50 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.01); A23L 13/50 (2020.01); A23L 13/40 (2020.01) (21)(22) Заявка: 2019129544, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 06.03.2020 (45) Опубликовано: 06.03.2020 Бюл. № 7 (54) Способ производства вареного колбасного изделия функционального назначения (57) Реферат: Изобретение относится к пищевой растительного компонента используют семена промышленности и может быть использовано в амаранта, которые предварительно промывают, качестве продукта профилактического питания, отваривают в течение 30 минут до появления а также для детского питания, начиная с вязкой консистенции, охлаждают до комнатной преддошкольного возраста с 1 года до 3-х лет. температуры и дополнительно промывают. Способ производства вареного колбасного Подобрано количественное соотношение изделия функционального назначения включает исходных ингредиентов в вареном колбасном приготовление фарша из мяса перепелов, свинины ...

Способ получения мясорастительного крема функционального назначения

Изобретение относится к пищевой промышленности и может быть использовано в качестве продукта профилактического питания, а также для детского питания начиная с преддошкольного возраста, является способом производства мясного крема функционального назначения из мяса страуса с добавлением семян амаранта. Способ получения мясорастительного крема включает приготовление паштетной массы из мяса страуса, растительного компонента, лука, соли, бульона, свинины полужирной, печени куриной, тыквы, зелени петрушки. В качестве растительного компонента используют семена амаранта, которые предварительно промывают, отваривают в течение 30 минут до появления вязкой консистенции, охлаждают до комнатной температуры и процеживают. Бульон используют, полученный после варки страуса. Подобрано количественное соотношение исходных компонентов для получения крема. Полученный крем обеспечивает профилактическое воздействие при заболеваниях органов зрения, железодефицитной анемии, обладает противовоспалительным действием и аллергезирующей способностью, способствует выведению токсинов. 2 табл., 2 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23L 13/60 A23L 13/50 A23L 13/20 A23L 13/40 (11) (13) 2 715 675 C1 (2016.01) (2016.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2019.08); A23L 13/50 (2019.08); A23L 13/20 (2019.08); A23L 13/40 (2019.08) (21)(22) Заявка: 2019129531, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 02.03.2020 (45) Опубликовано: 02.03.2020 Бюл. № 7 2 7 1 5 6 7 5 R U (56) Список документов, цитированных в отчете о поиске: RU 2251917 C2, 20.05.2005. RU 2683491 С1, 28.03.2019. US 8685485 B2, 01.04.2014. RU 2453127 C1, 20.06.2012. RU 2168917 C2, 20.06.2001. KZ 21289 A4, 15.06.2009. (54) Способ получения мясорастительного крема функционального назначения (57) Реферат: Изобретение относится к пищевой амаранта, которые предварительно промывают, промышленности и может быть ...

Method for manufacture of semi-smoked sausage product

FIELD: food industry. SUBSTANCE: method provides lamb grinding, salting and mixing with the main ingredients of minced meat, garlic and spices, loaves moulding, roasting, smoking and cooling. As the main constituent of minced meat pre-cooked rice is used, dried rosemary is used as spice. The quantitative ratio of the ingredients is selected. EFFECT: obtaining of a high-quality product with a low-calorie content and preserving the organoleptic characteristics of this product. 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 643 253 C1 (51) МПК A22C 11/00 (2006.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A22C 11/00 (2006.01); A23L 13/60 (2006.01); A23L 13/65 (2006.01) (21)(22) Заявка: 2017108005, 10.03.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 31.01.2018 (45) Опубликовано: 31.01.2018 Бюл. № 4 Адрес для переписки: 400005, г. Волгоград, пр. Ленина, 28, отдел интеллектуальной собственности ВолгГТУ C 1 (56) Список документов, цитированных в отчете о поиске: RU 2515394 C2, 10.05.2014. RU 2268622 C1, 27.01.2006. RU 2423861 C1, 20.07.2011. KZ 24492 A4, 15.09.2011. R U (54) СПОСОБ ПРОИЗВОДСТВА ИЗДЕЛИЯ КОЛБАСНОГО ПОЛУКОПЧЕНОГО (57) Реферат: Изобретение относится к мясной используют предварительно отваренный до промышленности, а именно к производству готовности рис, в качестве пряности используют изделий колбасных полукопченых. Способ розмарин сушеный. Подобрано количественное предусматривает измельчение баранины, посол соотношение ингредиентов. Обеспечивается и смешивание с основными составляющими получение продукта высокого качества с низкой фарша, чесноком и пряностями, формование калорийностью и сохранением органолептических батонов, их обжарку, копчение и охлаждение. В показателей, свойственных данному продукту. 2 качестве основного составляющего фарша пр. Стр.: 1 C 1 2 6 4 3 2 5 3 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное ...

Method for production of preserved "lyandivan"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing of canned second courses. Method comprises preparation of recipe ingredients. Pre-processed onions are chopped and partially sautéed in vegetable oil. Pre-processed pork is chopped and mixed with raw part of bulb onions, salt, starch and black hot pepper, shaped into balls and fried in vegetable oil. Carrots are cut and sautéed in vegetable oil. Fresh ornamental cabbage is chopped and frozen. Fresh green peas are frozen. Listed components are mixed with acetic acid, produced mixture and bone broth are packed, sealed and sterilised. EFFECT: method allows to get new type of canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 585 821 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015108893/13, 16.03.2015 16.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 16.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2304412 C1, 20.08.2007. RU 2007109999 A, 27.09.2008. RU 2212172 C1, 20.09.2003. DE 19633087 A1, 19.02.1998. 2 5 8 5 8 2 1 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ЛЯНДИВАН" (57) Реферат: Изобретение относится к технологии растительном масле. Нарезают и пассеруют в производства консервированных вторых растительном масле морковь. Шинкуют и обеденных блюд. Способ предусматривает замораживают свежую декоративную капусту. подготовку рецептурных ...

Способ производства мясного суфле для детского питания

Изобретение относится к пищевой промышленности и может быть использовано в качестве продукта профилактического питания для детей, начиная с преддошкольного возраста. Способ получения мясного суфле для детского питания включает приготовление фарша из мяса кролика с добавлением зелени петрушки, перепелиных яиц, соли, бульона, полученного после варки кролика, растительного компонента и соуса. При этом соус готовят из сливок и манной крупы, взятых в соотношении 1:1. В качестве растительного компонента используют семена амаранта, которые предварительно промывают, отваривают в течение 30 мин до появления вязкой консистенции, охлаждают до комнатной температуры и дополнительно промывают. При этом компоненты используют в следующем соотношении, мас. %: мясо кролика - 50,0-53,0, яйцо перепелиное - 13,0-14,0, соус - 21,0-22,0, семена амаранта - 4,5-5,0, зелень петрушки - 1,8-2,0, соль - 1,8-2,0, бульон - остальное. Изобретение позволяет получить новый функциональный продукт для детского питания. 2 табл., 2 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 726 428 C1 (51) МПК A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.02) (21)(22) Заявка: 2019129538, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 14.07.2020 (45) Опубликовано: 14.07.2020 Бюл. № 20 2 7 2 6 4 2 8 R U (56) Список документов, цитированных в отчете о поиске: RU 2517589 C1, 27.05.2014. RU 2679359 C1, 07.02.2019. RU 2645924 C1, 28.02.2018. RU 2635677 C1, 15.11.2017. CN 106262692 A, 04.01.2017. (54) Способ производства мясного суфле для детского питания (57) Реферат: Изобретение относится к пищевой семена амаранта, которые предварительно промышленности и может быть использовано в промывают, отваривают в течение 30 мин до качестве продукта профилактического питания появления вязкой консистенции, охлаждают до для детей, начиная с преддошкольного возраста. комнатной температуры и дополнительно Способ ...

Method for producing sausage using unpolished rice and glutinous rice

PURPOSE: A manufacturing method of sausage is provided to manufacture sausage having uniform appearance, rich taste and abundant nutrition with an excellent production efficiency by using unpolished rice and glutinous rice. CONSTITUTION: A first mixture is obtained by mixing and pulverizing 2 kg of pork, 330±20 g of pork fat, 26±6 g of onion, and 17±5 g of raw garlic. A second mixture is obtained by mixing and pulverizing 46±8 g of complex curing agent, 100±15 g of white sugar, 66±10 g of frank seasoning, 11±5 g of soluble pipe resin, 9±4 g of egg white, 3±2 g of refined salt, 44±8 g of soybean, and 500±30 g of purified water. The first and second mixtures are mixed. The mixture is aged. The aged mixture is mixed with starch. Unpolished rice and glutinous rice are soaked, steamed and mixed with the mixture. The mixture is molded in a sausage form, smoked, cooled, cut and packaged.

Process for preparing tteokgalbi with domestic agricultural products

The present invention relates to a method of manufacturing grilled short rib patties by using domestic agricultural products and, more specifically, to a method of manufacturing grilled short rib patties by using domestic agricultural products, capable of improving the manufacturing stability and characteristics of grilled short rib pattie products by using fresh domestic agricultural products as ingredients for manufacturing grilled short rib patties and mixing a plant extract to be used in a process of manufacturing grilled short rib patties. According to the present invention, since a plant extract is mixed and added during a grilled short rib patties ingredient mixing and adding process, grilled short rib pattie products with balanced nutrition are easily manufactured for providing economic feasibility and the stability and characteristics of the products are improved for providing excellent grilled short rib pattie products, and moreover, since domestic agricultural products, which are regionally raised, are actively used, the present invention is capable of making a contribution to local economy and stably creating the need for a local labor force.

Method of producing cooked sausage product of functional purpose

FIELD: food industry. SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food starting from pre-preschool age. Method for production of sausage product includes preparation of mince of turkey meat, semi-fat pork, parsley leaves, sugar, salt, vegetal component and water. Vegetal component is represented by amaranth seeds which are preliminarily washed, boiled for 30 minutes till viscous consistence is obtained, cooled to room temperature and washed additionally. Quantitative ratio of initial components of sausage product is selected. EFFECT: produced sausage product has low allergic ability, preventive effect on the body. 1 cl, 2 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 715 691 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/50 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2019.08); A23L 13/50 (2019.08); A23L 13/40 (2019.08) (21)(22) Заявка: 2019129542, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 02.03.2020 (45) Опубликовано: 02.03.2020 Бюл. № 7 (54) Способ получения вареного колбасного изделия функционального назначения (57) Реферат: Изобретение относится к пищевой которые предварительно промывают, отваривают промышленности и может быть использовано в в течение 30 минут до появления вязкой качестве продукта профилактического питания, консистенции, охлаждают до комнатной а также для детского питания начиная с температуры и дополнительно промывают. преддошкольного возраста. Способ получения Подобрано количественное соотношение колбасного изделия включает приготовление исходных компонентов колбасного изделия. фарша из мяса индейки, свинины полужирной, Полученное колбасное изделие обладает низкой зелени петрушки, сахара, соли, растительного аллергезирующей способностью, компонента и воды. В качестве растительного профилактическим воздействием на организм. 2 компонента используют ...

鲍鱼火腿肠及其加工方法

本发明公开了一种鲍鱼火腿肠及其加工方法，属于食品加工领域。解决了鲍鱼烹饪方法技术含量高，难以掌握，费时费工，并且携带不方便的缺点。由以下重量份的原料组成：猪肉70-90份，鲍鱼10-20份，调味品5-10份。鲍鱼火腿肠的加工方法包括：原料预处理；绞制；斩拌腌制；灌肠；熟制杀菌五个步骤。本发明加工方法主要用于加工鲍鱼火腿肠，亦可加工其他海鲜火腿肠。

Method for production of functional meat cream

FIELD: food industry. SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food, starting from pre-preschool age. For functional purpose meat product preparation one prepares pate mass of quail meat, vegetable component and salt. One adds semi-fat pork, chicken liver, bulb onions, pumpkin, parsley leaves and broth into the pate mass. Vegetal component is represented by amaranth seeds preliminarily washed, boiled for 30 minutes till viscous consistency is achieved, cooled to room temperature and strained. Broth produced after quail meat cooking is used. For production of meat cream the following ratio of initial components, wt% is introduced: quail meat – 42.0–43.0; chicken liver–16.0–17.0; semi-fat pork – 10.0–12.0; bulb onions – 6.8–7.0; pumpkin – 6.8–7.0; butter – 3.0–3.5; green parsley – 2.0–2.2; salt – 1.8–2.0; amaranth seeds – 4.5–5.0; broth – balance. EFFECT: obtained product has antioxidant, immunostimulating, bactericidal, detoxicant and anti-inflammatory action, improved organoleptic indices; product is easily digestible and has a pungent taste; invention extends the range of products of the pate group, which is applicable both for mass alimentation and for people suffering from food allergies. 1 cl, 2 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 716 049 C1 (51) МПК A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2019.08) (21)(22) Заявка: 2019129548, 18.09.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 05.03.2020 (45) Опубликовано: 05.03.2020 Бюл. № 7 2 7 1 6 0 4 9 R U (56) Список документов, цитированных в отчете о поиске: RU 2312524 C2, 20.12.2007. RU 2168915 C2, 20.06.2001. RU 2525627 C2, 20.08.2014. RU 2423881 C2, 20.07.2011. KZ 21289 A4, 15.06.2009. US 7892591 B2, 22.02.2011. (54) Способ получения функционального мясного крема (57) Реферат: Изобретение относится к пищевой Для ...

Method for preparation of meat semi-product quenelles from turkey meat

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to production of meat semi-finished products from poultry meat, grown on a small-scale farm. Method for preparation of meat semi-product quenelles from turkey meat involves preparation and mincing of poultry fillet, mince preparation by mixing fillet with addition of vegetable protein, salting and other ingredients, moulding and cooling, freezing or cooking. Turkey fillet is used with addition of butter, semolina flour and water, source of vegetable protein used is spinach and is enriched with ground white pepper, onions and garlic. Before moulding ready mince is placed into a freezing chamber for 15–20 minutes at temperature – 18–22 °C. Quantitative ratio of components is selected. EFFECT: higher nutritive and biological value, improvement of organoleptic properties of meat and meat semi-products or minces for medical and preventive, dietary, child and special nutrition. 1 cl, 2 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 609 279 C1 (51) МПК A23L 13/50 (2016.01) A23L 13/40 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2016100316, 11.01.2016 (24) Дата начала отсчета срока действия патента: 11.01.2016 Дата регистрации: (45) Опубликовано: 01.02.2017 Бюл. № 4 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и мониторинга научной деятельности (56) Список документов, цитированных в отчете о поиске: UA 84766 U, 25.10.2013. RU 2554435 C2, 27.06.2016. US 4844935 A, 04.07.1989. 2 6 0 9 2 7 9 R U (57) Формула изобретения Способ приготовления мясного полуфабриката кнели из мяса индейки, включающий подготовку и измельчение филе птицы, приготовление фарша путем перемешивания филе с введением растительного белка, посолочных и других ингредиентов, формование и последующее охлаждение, замораживание или кулинарную обработку, отличающийся ...

Method for production of cooked sausage with vegetable additive

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to cooked sausage products preparation. Method for production of cooked sausage envisages mechanical deboning of trimmed beef meat of first grade, trimming, meat raw material milling, aging of meat raw material, salting of raw materials in lemon juice and fresh bulb onions, preparation of mince with addition of vegetal additive powder, black and white ground pepper and salt, filling of shells with mince, settling, frying in stationary chambers, with subsequent cooking of sausage product, then cooling and storage. Powder of the vegetal additive is represented by powder of jujube fruit, which is obtained by preliminary separation of jujube fruit onto flesh with bark and bone, with their subsequent drying at temperature of 40–45 °C for 2–5 hours and milling until powdery. Chicken fillet is added into the mince; the fillet is seasoned in salting juice and fresh bulb onions; egg mélange. Quantitative ratio of initial components of the product is selected.EFFECT: improved organoleptic, physicochemical quality and dietary properties, improved nutritive and biological value of the cooked sausage product.1 cl, 1 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 728 385 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/50 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.02); A23L 13/50 (2020.02); A23L 13/40 (2020.02) (21)(22) Заявка: 2020105075, 03.02.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: 29.07.2020 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" (RU) (45) Опубликовано: 29.07.2020 Бюл. № 22 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и сопровождения научной деятельности C 1 2 7 2 8 3 8 5 R U ( ...

Sausages with cod liver production method

FIELD: meat processing industry.SUBSTANCE: invention relates to meat-processing industry and may be used for production of boiled sausages of pork. Invention allows to produce boiled sausages with enhanced nutritive and biological value of pork, cod liver semi-product, fish protein isolate (FPI) of blue whiting due to increase of polyunsaturated fatty acids (PUFA) and complete amino acids in the nutrient composition. Safety of the ready products is ensured by using a natural food dye fermented red rice, avoiding toxic sodium nitrite without reducing the quality of the product.EFFECT: invention allows to increase biological value of the lipid and protein component of the product, enhancement of the product safety.4 cl, 6 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 724 702 C1 (51) МПК A23L 13/60 (2016.01) A23L 17/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.02); A23L 17/00 (2020.02) (21)(22) Заявка: 2019144388, 24.12.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 24.12.2019 (45) Опубликовано: 25.06.2020 Бюл. № 18 (54) Способ производства сосисок с печенью трески (57) Реферат: Изобретение относится к мясоперерабатывающей промышленности и может быть использовано при производстве вареных сосисок из свинины. Изобретение позволяет получить из свинины, полуфабриката печени трески, изолята рыбного белка (ИРБ) северной путассу вареные сосиски с повышенной пищевой и биологической ценностью за счет увеличения в нутриентном составе продукта полиненасыщенных жирных кислот (ПНЖК) и R U 2 7 2 4 7 0 2 (56) Список документов, цитированных в отчете о поиске: RU 2692911 C1, 28.06.2019. RU 2581878 C1, 20.04.2016. RU 2646919 C1, 12.03.2018. CN 102630969 A, 15.08.2012. Стр.: 1 полноценных аминокислот. Безопасность готовых изделий обеспечена за счет использования натурального пищевого красителя ферментированного красного риса, отказа от ...

Method for manufacturing of restructured jerky by adding dietary fiber and protein extracted from rice bran

본 발명은 미강으로부터 추출한 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포의 제조방법에 관한 것으로, 더욱 상세하게는 국내에서 비교적 저가인 돼지고기 뒷다리 부위를 분쇄하여 결합육과 분쇄육으로 나누어 벼를 도정하여 백미를 생산하는 과정에서 부산물로 얻어지는 것으로서 왕겨를 제외하고 남게 되는 쌀눈을 포함하는 쌀겨인 미강에서 추출한 식이섬유 및 단백질 혼합물을 첨가하고, 막대기 모양(stick type)으로 성형하여 건조 온도 및 시간을 순차적으로 조절한 후 냉각과정을 거쳐 미강 추출 식이섬유 및 단백질 혼합물을 첨가한 재구성 육포를 제조하는 방법에 관한 것이다. The present invention relates to a method for producing reconstituted beef jerky with the addition of dietary fiber and protein mixture extracted from rice bran, and more specifically, to break the relatively inexpensive pork hind limbs in Korea and divide rice into combined meat and ground meat to cut rice As a by-product in the process of producing a mixture of dietary fiber and protein extracted from rice bran, which is a rice bran containing rice bran remaining except chaff, and added in a stick shape to control the drying temperature and time sequentially After the cooling process and relates to a method for producing a restructured beef jerky with the addition of rice bran extract dietary fiber and protein mixture. 본 발명에 따른 제조방법은 미강이 가지고 있는 유익한 영양 성분을 용이하게 섭취할 수 있고, 특히 현대인의 식생활 습관에서 부족하기 쉬운 식이섬유 및 식물성 단백질의 섭취를 증가시킬 수 있으며, 미강에 대한 선호도를 높여 국민 건강에 이바지할 뿐만 아니라 폐자원의 처리 비용을 줄일 수 있는 장점이 있다. The manufacturing method according to the present invention can easily ingest the beneficial nutritional ingredients of the rice bran, and can increase the intake of dietary fiber and vegetable protein, which is particularly insufficient in the dietary habits of modern people, and increases the preference for rice bran It not only contributes to the health of the people, but also has the advantage of reducing the disposal cost of waste resources. 또한, 본 발명에 따른 육포에 포함되어 있는 식이섬유, 식물성 단백질 및 유용 성분들이 육류를 과다 섭취함에 따라 문제시 될 수 있는 성인병, 암, 관상동맥 질환 등을 유발시킬 수 있는 문제점을 해결하고, 더욱이 지방의 과다 섭취로 인해 발생하는 질환에 대한 소비자들의 우려를 해소할 수 있다. In addition, the dietary fiber, vegetable protein and useful components contained in the jerky according to the present invention solves a problem that can cause ...

Method for production of preserved "chop svi"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and frying pork in vegetable oil and garlic, fresh ornamental cabbages cutting and freezing, runner beans, green onions and greens, fresh green peas freezing. Listed components are mixed with starch and salt. Obtained mixture and bone broth are packed, sealed and sterilised. EFFECT: method allows to get new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 584 882 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015108908/13, 16.03.2015 16.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 16.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2303935 C1, 10.08.2007. RU 2316976 C1, 20.02.2008. UA 104379 C2, 27.01.2014. RU 2458539 C1, 20.08.2012. DE 20302638 U1, 04.09.2003. 2 5 8 4 8 8 2 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ЧОП СВИ" (57) Реферат: Изобретение относится к технологии замораживание свежего зерна зеленого горошка. производства консервированных вторых Смешивают перечисленные компоненты с обеденных блюд. Способ предусматривает крахмалом и солью. Расфасовывают полученную подготовку рецептурных компонентов. смесь и костный бульон, герметизируют и Осуществляют резку и обжаривание в стерилизуют. Способ позволяет получить новые растительном масле ...

Способ получения мясорастительного паштета

Изобретение относится к мясной промышленности и может быть использовано при производстве паштетов. Способ предусматривает предварительную тепловую обработку и измельчение куриных субпродуктов: печени куриной бланшированной, сердца куриного отварного, составление из них фарша с внесением в паштетную массу бульона, полученного после варки субпродуктов, пассерованного лука, перца черного молотого и соли пищевой. Добавляют в массу сливочное масло, пшеничную муку, меланж яичный, авокадо, грецкий орех и шпинат. Подобрано количественное соотношение исходных компонентов продукта. Обеспечивается получение продукта высокой биологической и пищевой ценности, обогащение рациона питания людей с дефицитом массы тела, проявляющимся в результате стрессов. 2 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 737 402 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/40 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2020.05); A23L 13/40 (2020.05); A23L 13/60 (2020.05) (21)(22) Заявка: 2020111167, 17.03.2020 (24) Дата начала отсчета срока действия патента: 30.11.2020 Приоритет(ы): (22) Дата подачи заявки: 17.03.2020 (45) Опубликовано: 30.11.2020 Бюл. № 34 (56) Список документов, цитированных в отчете о поиске: RU 2198560 C2, 20.02.2003. RU 2106099 C1, 10.03.1998. SU 1790386 A3, 30.01.2020. RU 2618323 C1, 03.05.2017. RU 2199251 C2, 27.02.2003. KR 101925746 B1, 05.12.2018. 2 7 3 7 4 0 2 R U (54) Способ получения мясорастительного паштета (57) Реферат: Изобретение относится к мясной промышленности и может быть использовано при производстве паштетов. Способ предусматривает предварительную тепловую обработку и измельчение куриных субпродуктов: печени куриной бланшированной, сердца куриного отварного, составление из них фарша с внесением в паштетную массу бульона, полученного после варки субпродуктов, пассерованного лука, перца черного молотого и Стр.: 1 соли пищевой. Добавляют в массу сливочное масло, ...

Manufacturing method for hamburger steak and hamburger steak manufactured by the same

The present invention relates to a method for preparing hamburger steak and hamburger steak prepared thereby. The method for preparing hamburger steak according to the present invention comprises: a beef preparing and chopping step (S100) of preparing beef and cutting and mincing the prepared beef; a curing liquid manufacturing step (S200) of manufacturing a curing liquid for salting the minced beef; a beef curing and aging step (S300) of curing and aging the minced beef by immersing the minced beef in the curing liquid; a material mixing step (S400) of mixing ingredients including the cured and aged beef, vegetables, seaweed fulvescens powder, Chinese yam juice, and seasoning ingredients; a molding step (S500) of preparing molded steak by using the mixed ingredients; and a heating step (S600) of preparing hamburger steak by grilling the molded steak. Thus, the present invention enables a consumer to feel soft meat quality and juice of beef and freshness and nutrition of various ingredients, and can meet consumer′s preference by improving flavor and texture by reduced toughness.

Spread Sausage manufacturing method

The present invention relates to sausage spread which includes raw meat, cheese, a natural spice, an acidity control agent, and a natural seasoning as additional ingredients; and is filled in a case. Thus, a user can pressurize the case to squeeze out or scoop out the sausage spread out of the case, and can eat the sausage spread with bread, fermented soybean or dairy products by adding raw ingredient powder selected from at least one group including grains, nuts, fruits, and vegetables, or jam. The present invention also relates to a manufacturing method of the sausage spread.

Method for manufacturing chopped meat-and-vegetable semi-finished product

FIELD: food industry. SUBSTANCE: method includes dissection and trimming of a meat raw material, grinding, making mincemeat according to the formulation, moulding, breading, freezing and storage. As the meat raw material, goose meat is used, as the vegetable raw material - quince, as well as wheat bread, onion, hen eggs, black ground pepper, table salt, drinking water and breadcrumbs. The quantitative ratio of the ingredients is selected. EFFECT: ensuring the manufacturing of a chopped meat-and-vegetable semi-finished product balanced by the chemical composition, with the high nutritional value and the preventive orientation, suitable for functional nutrition of people working in conditions of the Far North and the Arctic. 1 dwg, 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 642 479 C1 (51) МПК A23L 13/50 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/50 (2006.01); A23L 13/52 (2006.01); A23L 13/60 (2006.01); A23L 13/67 (2006.01) (21)(22) Заявка: 2016143094, 02.11.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: 25.01.2018 (45) Опубликовано: 25.01.2018 Бюл. № 3 2548189 C1, 20.04.2015. RU 2272546 C2, 27.03.2006. RU 2535124 C1, 10.12.2014. (54) Способ производства рубленого мясорастительного полуфабриката (57) Реферат: Изобретение относится к мясной питьевую и панировочные сухари. Подобрано промышленности и может быть использовано количественное соотношение ингредиентов. при производстве мясорастительных рубленых Обеспечивается производство рубленого полуфабрикатов. Способ включает обвалку и мясорастительного полуфабриката, жиловку мясного сырья, измельчение, составление сбалансированного по химическому составу, с фарша согласно рецептуре, формовку, панировку, высокой пищевой ценностью и профилактической замораживание и хранение. В качестве мясного направленностью, подходящего для сырья используют мясо гуся, в качестве функционального питания людей, ...

Method for production of preserved "rabbit with cabbages and steamed sauce"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Prepared white roots and bulb onions are cut, browned in melted butter and strained. Wheat flour is sautéed in melted butter. One mixes listed components with bone broth, dry white wine, salt, citric acid, black hot pepper and Laurel leaf to produce sauce. Fresh ornamental cabbage is chopped and frozen. Greens is chopped. Cabbages and greens are mixed to produce garnish. Rabbit meat is cut, rabbit meat, garnish and sauce packing, sealing and sterilisation. EFFECT: method allows to get new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/40 (13) 2 585 274 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107958/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2300944 C1, 20.06.2007. RU 2354148 C2, 10.05.2009. UA 82722 U, 12.08.2013. DE 20112829 U1, 27.09.2001. CN 101467704 A, 01.07.2007. 2 5 8 5 2 7 4 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "КРОЛИК С КАПУСТОЙ И ПАРОВЫМ СОУСОМ" (57) Реферат: Изобретение относится к технологии черным горьким и лавровым листом с получением производства консервированных вторых соуса. Шинкуют и замораживают свежую обеденных блюд. Способ предусматривает декоративную капусту. ...

Sausage containing ddeokgalbi and preparing method thereof

The present invention relates to a sausage having a grilled short rib patty, of which visibility, taste, and nutrition are improved by containing a grilled short rib patty, a nut product, dried fruit, and dried vegetables; and a manufacturing method of the sausage. The method for manufacturing a sausage having a grilled short rib patty comprises: a step (a) of preparing a first material composed of meat and a grilled short rib patty including at least one among beef, pork, chicken, duck, and lamb; a step (b) of preparing a second material including at least one among the nut product, the dried fruit, seeds, and the dried vegetables which are edible; a step (c) of preparing a mixture by mixing the first material prepared in the step (a) and the second material prepared in the step (b) with bamboo salt; a step (d) of filling the mixture prepared in the step (c) in a casing; a step (e) of heating the casing filled in the step (d); and a step (f) of cooling the casing heated in the step (f) and vacuum-packing the same. One among the beef, the pork, the chicken, the duck, and the lamb in the step (a) is cut to a size of 5-16 mm after cleaning in a state of raw meat. The grilled short rib patty is prepared to have a size of 6-8 mm after heating. Therefore, a nutrition composition of the sausage can be maintained with balance.

Skate samhap sausage and preparation method

본 발명은 홍어 삼합 소시지 및 그 제조방법에 관한 것으로, 홍어, 고기 및 김치를 재료로 하여 홍어의 독특한 맛과 향을 느낄 수 있고 각종 성인병을 예방할 수 있는 기능성 소시지를 제공하려는데 그 목적이 있다. The present invention relates to a skate mussel sausage and a method for producing the same, the purpose of the present invention to provide a functional sausage that can feel the unique taste and aroma of the skate and prevent various adult diseases by using the skate, meat and kimchi. 본 발명에 의한 홍어 삼합 소시지는, 반죽의 100중량%에 대하여 잘게 다져진 고기 55 내지 65중량%, 잘게 다져진 홍어 15 내지 18중량%, 잘게 다져진 김치 15 내지 18중량% 및 청양고추, 고춧가루, 카레분말, 후추가루, 양파, 계란, 마늘, 생강을 포함하는 스파이스 4 내지 9중량%가 혼합되어 이루어진다. 본 발명에 의한 홍어 삼합 소시지 제조방법은, 홍어, 고기, 김치 및 스파이스를 각각 잘게 다져 준비하는 재료 준비 단계와; 상기 재료 준비 단계를 통해 준비된 재료를 소시지반죽의 100중량%에 대하여 고기 55 내지 65중량%, 홍어(살과 껍질 및 뼈 혼합) 15 내지 18 중량%, 김치 15 내지 18중량% 및 스파이스 4 내지 9중량%를 혼합하여 반죽하는 단계와; 상기 반죽 단계를 통해 반죽된 반죽물을 24 내지 48시간 숙성시키는 단계와; 상기 숙성 단계를 거쳐 숙성된 반죽물을 성형기에 충진한 후 75 내지 85℃에서 10 내지 15분간 가열하여 조리하고 이 조리된 소시지를 냉각 건조하여 성형하는 단계와; 조리된 소시지를 진공 포장 후 90 내지 120℃에서 5 내지 30분간 고온 살균처리하는 단계를 포함하여 이루어진다. Skate samhap sausage according to the present invention, the finely chopped meat 55 to 65% by weight, the finely chopped skates 15 to 18% by weight, the finely chopped kimchi 15 to 18% by weight and chungyang pepper, red pepper powder, curry powder , Black pepper, onion, eggs, garlic, ginger containing 4 to 9% by weight of the mixture is made. The method for preparing a skated mussel sausage according to the present invention includes a material preparation step of preparing finely chopped skates, meat, kimchi, and spice; The material prepared by the material preparation step is based on 100% by weight of the sausage dough, 55 to 65% by weight of meat, 15 to 18% by weight of skate (meat and skin and bone), kimchi 15 to 18% by weight and spice 4 to 9 Mixing by weight to kneading; Aging the dough kneaded through the kneading step for 24 to 48 hours; Filling the dough through the aging step into a molding machine and heating the cooked dough at 75 to 85 ° C. for 10 to 15 minutes to cool ...

Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with onions"

FIELD: food industry. SUBSTANCE: invention relates to method for manufacturing technique of canned dinner second course dishes. Method comprises preparation of recipe ingredients. White bread is soaked in drinking water and chopped. Beef, raw beef tallow, and part of bulb onions are chopped. Listed ingredients are mixed with part of salt and part of black hot pepper to produce mince. Mince is shaped, breaded in wheat crumbs, and fried in melted fat in order to produce cutlets. Fresh ornamental cabbage is chopped and frozen. Remaining bulb onions are cut, sautéed in melted fat, and strained. Wheat flour is sautéed. Mixing is performed of strained part of bulb onions, wheat flour, sour cream, bone broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg, and bay leaf to produce a sauce. Cutlets, cabbages, and sauce are packed, sealed and sterilised. EFFECT: method allows obtaining new canned food using nonconventional vegetable stuff. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 585 829 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2014149635/13, 10.12.2014 10.12.2014 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.12.2014 (56) Список документов, цитированных в отчете о поиске: RU 2300265 C1, 10.06.2007. RU 2219804 C1, 27.12.2003. RU 2322092 C2, 20.04.2008. SU 1113079 A1, 15.09.1984. KZ 19363 A, 15.05.2008. 2 5 8 5 8 2 9 R U (54) СПОСОБ ...

Liver pate composition

FIELD: meat industry. SUBSTANCE: invention relates to meat industry, in particular, to production of liver pate. Composition contains, wt%: pork scraps– 8–10, butter – 8–10, fried onions – 6.5–7.5, fried carrot – 6.5–7.5, culinary salt – 0.8–1, baked beef liver – balance. Components are taken at the specified optimum ratio. EFFECT: production of new liver pate with high consumption of nutritive and biological value with addition of low-weight pork scraps, as well as expansion of assortment of liver pates. 1 cl, 1 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 712 736 C1 (51) МПК A23L 13/20 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/20 (2019.08); A23L 13/60 (2019.08) (21)(22) Заявка: 2019124570, 30.07.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 30.01.2020 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный аграрный университет имени И.Т. Трубилина" (RU) (45) Опубликовано: 30.01.2020 Бюл. № 4 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и сопровождения научной деятельности C 1 2 7 1 2 7 3 6 R U (54) Композиция печеночного паштета (57) Реферат: Изобретение относится к мясной промышленности, а именно к получению печеночного паштета. Композиция содержит, мас. %: свиная шквара - 8-10, сливочное масло 8-10, лук жареный - 6,5-7,5, морковь жареная 6,5-7,5, соль поваренная - 0,8-1, печень говяжья печеная - остальное. Компоненты подобраны в Стр.: 1 определенном оптимальном соотношении. Обеспечивается получение нового, обладающего высокой пищевой и биологической ценностью печеночного паштета с добавлением малоиспользуемой свиной шквары, а также расширение ассортимента печеночных паштетов. 1 табл., 5 пр. C 1 (56) Список документов, цитированных в отчете о поиске: RU 2551171 C, 20.05.2015. RU 2385652 C2, 10.04.2010. SU ...

Semi-finished meat-vegetable minced functional enriched

FIELD: meat industry. SUBSTANCE: invention relates to the meat industry, in particular to the production of meat and vegetable chopped semi-finished products for balanced and preventive functional nutrition. The semi-finished product contains duck and mechanically deboned chicken in a ratio of 4: 1, carrots, white cabbage, sweet peppers, semolina, egg powder, soybean oil, breadcrumbs and wheat bran for breading, table salt, black pepper, drinking water, and as an additional source of animal protein and components exhibiting beneficial properties, it contains a multicomponent functional food fortifier "Mobi-Lux Universal", including whey protein, food fibers, blood plasma proteins, hemoglobin, mineral calcium fortifier, iodized whey protein. The quantitative ratio of the starting components has been selected. EFFECT: invention provides a balanced chemical composition of minced meat and vegetable semi-finished product, which has a high nutritional, biological and energy value and functional orientation. 1 cl, 4 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 757 319 C1 (51) МПК A23L 13/50 (2016.01) A23L 13/40 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/40 (2021.05); A23L 13/50 (2021.05); A23L 13/60 (2021.05) (21)(22) Заявка: 2021107338, 19.03.2021 (24) Дата начала отсчета срока действия патента: Дата регистрации: 13.10.2021 (45) Опубликовано: 13.10.2021 Бюл. № 29 Адрес для переписки: 355017, Ставропольский край, г. Ставрополь, ул. Пушкина, 1, Северо-Кавказский федеральный университет, Управление науки и технологий, Лиховид Андрей Александрович 2 7 5 7 3 1 9 C 1 (56) Список документов, цитированных в отчете о поиске: БОРИСЕНКО А.А. Реализация новых технологических решений при производстве поликомпонентных мясопродуктов на базе развития научных основ и методологических принципов их проектировани, дисс. доктора техн. наук: 05.18.04, Ставрополь. 2018, с. 312-320. RU ...

Method for preparation of preserved "landsky ornamental cabbage"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs fresh ornamental cabbages chopping and freezing, bulb onions chopping, pork cutting, apples, paprika, parsley and celery, Orange rind and garlic straining. One mixes listed components with dry red wine, acetic acid, sugar, salt, CO 2 -extract of pyrolysis wood, allspice and nutmeg. Obtained mixture and bone broth are packed, sealed and sterilised. EFFECT: method allows to get new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 585 266 C1 (51) МПК A23L 19/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107962/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2300245 C1, 10.06.2007. RU 2243699 C1, 10.01.2005. RU 2380987 C1, 10.02.2010. SU 1333289 C1, 30.08.1987. 2 5 8 5 2 6 6 R U (54) СПОСОБ ПРИГОТОВЛЕНИЯ КОНСЕРВОВ "ДЕКОРАТИВНАЯ КАПУСТА ПО-ЛАНДСКИ" (57) Реферат: Изобретение относится к технологии компоненты с красным сухим вином, уксусной производства консервированных вторых кислотой, сахаром, солью, CO2-экстрактом обеденных блюд. Способ предусматривает пиролизной древесины, перцем душистым и подготовку рецептурных компонентов. мускатным орехом. Расфасовывают полученную Осуществляют шинковку и ...

Meat processing products manufacturing method and Meat processing products manufactured therefrom

The present invention relates to a method for manufacturing meat processed products and meat processed products manufactured by the same. According to the present invention, the method comprises the steps of : (1) cutting pork; (2) primarily grinding the cut pork in a meat grinder; (3) secondarily grinding the ground pork to fine particles in a ball cutter; (4) obtaining a mixture by inserting 70 to 90 parts by weight of the secondarily ground pork and either 3 to 20 parts by weight of Halloumi cheese or 3 to 20 parts by weight of Queso blanco cheese in a mixer and kneading the mixture; (5) filling the kneaded mixture in a casing by using a filler; (6) smoking the mixture in the casing by using a smoker; (7) sterilizing the mixture in the casing at a low temperature; (8) cooling the mixture in the casing at temperatures of -5 to 0°C; and (9) vacuum-packing the mixture in the casing. The step of smoking the mixture in the casing by using the smoker is performed at temperatures of 80 to 90°C for one to one and half hours.

Способ получения консервов "чорба"

Изобретение относится к технологии производства консервированных концентратов первых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов. Подготовленные картофель, корень петрушки, бенинказу, цветную капусту и овощной перец нарезают и бланшируют. Бланшируют и нарезают морковь. Шинкуют и замораживают свежую декоративную капусту. Варят до увеличения массы на 150% горох и фасоль. Нарезают репчатый лук и зелень петрушки. Смешивают перечисленные компоненты с томатной пастой, частью соли и лимонной кислотой. Подготовленную свинину куттеруют. Варят до двукратного увеличения массы рис. Осуществляют смешивание свинины, риса, куриных яиц и оставшейся части соли с получением фарша и его формование с получением фрикаделек. Расфасовывают фрикадельки, полученную смесь и костный бульон, герметизируют и стерилизуют. Способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/00 (13) 2 585 831 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015108889/13, 16.03.2015 16.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 16.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2305454 C1, 10.09.2007. RU 2007109999 A, 27.09.2008. RU 2212172 C1, 20.09.2003. DE 19633087 A1, 19.02.1998. 2 5 8 5 8 3 1 R U (54) СПОСОБ ПОЛУЧЕНИЯ КОНСЕРВОВ "ЧОРБА" (57) Реферат: Изобретение относится к технологии томатной пастой, частью соли и ...

Manufacturing method for sausage and sausage manufactured by the same

본 발명은 소시지의 제조공정 중에 스팀 가열방식으로 선 가열하고 오븐을 이용한 직화가열방식으로 후 가열하여 소시지에 직화 불맛을 입히고 육즙의 배출을 최소화하여 취식시 풍미를 증진시킬 수 있도록 한 직화가열방식의 소시지 제조방법 및 이에 의해 제조된 소시지에 관한 것이다.

Method for production of preserved "moscow cutlets with cabbages and onion sauce with mustard"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method for production of preserves "Moscow cutlets with cabbages and onion sauce with mustard" envisages preparation of recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw beef tallow and part of bulb onions. Method then includes mixing said ingredients with part salt and part black pepper to produce minced meat, moulding, breading of wheat in bread crumbs and frying in melted fat to produce cutlets. Then one performs fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, parsley roots and the remaining bulb onions, wheat flour sautéing. That is followed by mixing carrots, parsley roots, strained part of bulb onions, wheat flour, bone broth, tomato paste, acetic acid, sugar, the remaining salt, table mustard, the remaining black hot pepper, allspice, cinnamon, nutmeg and Laurel leaf to produce a sauce. Then cutlets, cabbages and sauce are packed, sealed and sterilised. EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 578 344 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2014149628/13, 10.12.2014 10.12.2014 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи ...

Method for production of preserved "fried stew with stewed cabbages"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. Cutting and sautéing in melted fat of carrots, parsley roots and bulb onions, fresh ornamental cabbages chopping and freezing, wheat flour sautéing. One mixes the listed components with tomato paste, acetic acid, sugar, salt, black hot pepper and laurel leaf to produce garnish. Prepared meat is cut and fried in melted fat. Meat, garnish and bone broth are packed, sealed and sterilised. EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 582 794 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107947/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2301562 C1, 27.06.2007. RU 2341111 C1, 20.12.2008. RU 2373773 C1, 27.11.2009. RU 2118090 C1, 27.08.1998. US 5766667 A, 16.06.1998. 2 5 8 2 7 9 4 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ПОДЖАРКА С ТУШЕНОЙ КАПУСТОЙ" (57) Реферат: Изобретение относится к технологии томатной пастой, уксусной кислотой, сахаром, производства консервированных вторых солью, перцем черным горьким и лавровым обеденных блюд. Способ предусматривает листом с получением гарнира. Подготовленное подготовку рецептурных компонентов. мясо нарезают ...

Process for making pork sausage

PROCESS OF MAKING PORK SAUSAGE HAVING A RELATIVELY HIGH DEGREE OF UNIFORMITY OF FAT CONTENT FROM HOG CARCASSES HAVING A WIDE RANGE OF FAT CONTENTS, WITHOUT THE NECESSITY FOR MEASURING THE FAT CONTENT OF THE CARCASSES, IN WHICH THE HOG CARCASSES ARE TRIMMED OF ALL SURFACE FAT TRIMMINGS, WHICH ARE SEPARATED AND COLLECTED IN ONE AREA, AND THE REMAINING LEAN MEAT TRIMMINGS ARE SEPARATED FROM THE BONES AND COLLECTED IN A SECOND AREA, THE SURFACE FAT TRIMMINGS AND THE LEAN MEAT TRIMMINGS THEN BEING COMBINED IN A PREDETERMINED RATIO, WHICH MAY BE DETERMINED INDEPENDENTLY OF THE MEASURED FAT CONTENT OF A PARTICULAR CARCASS OR A PARTICULAR GROUP OF CARCASSES. DESIRABLY, PRIOR TO STRIPPING OF FAT FROM THE CARCASSES, A MULTIPLICITY OF CARCASSES ARE ARRANGED TO PROVIDE A RELATIVELY UNIFORM DISTRIBUTION OF LIGHT AND HEAVY CARCASSES. THE SAUSAGE MADE PURSUANT TO THIS PROCESS MAY HAVE REGULARLY INCORPORATED THEREIN A SUBSTANTIAL AMOUNT OF HOG JOWL.

Method for production of preserved "moscow cutlets with cabbages and red sauce with onions and cucumbers"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing of canned second course dinner dishes. Method for production of preserves "Moscow cutlets with cabbages and red sauce with onions and cucumbers" envisages preparation of recipe components, soaking in drinking water and chopping wheat bread, chopping beef, raw pork tallow and part of bulb onions. Method then includes mixing said ingredients with part salt and part black pepper to produce minced meat, moulding, breading of wheat in bread crumbs and frying in melted fat to produce cutlets. Then one performs fresh ornamental cabbages chopping and freezing, cutting, sautéing in melted fat and straining carrots, parsley roots and the remaining bulb onions, brined cucumbers mincing, wheat flour sautéing. Then carrots, parsley roots, strained part of bulb onions, pickled cucumbers, wheat flour, bone broth, tomato paste, acetic acid, sugar, remaining salt, remaining black hot pepper, allspice, cinnamon, nutmeg and Laurel leaf are mixed to produce sauce. Then cutlets, cabbages and sauce are packed, sealed and sterilised. EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 578 341 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2014149627/13, 10.12.2014 10.12.2014 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): ...

Method for production of preserved "volyn rolls"

Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов. Осуществляют резку и пассерование в топленом жире репчатого лука, шинковку и замораживание свежей декоративной капусты, резку зелени петрушки. Смешивают перечисленные компоненты с солью и перцем черным горьким с получением начинки. Подготовленную говядину нарезают и отбивают. Раскладывают на ней начинку и скручивают с получением кручеников. Подготовленный шпик нарезают. Крученики, шпик и костный бульон расфасовывают, герметизируют и стерилизуют. Способ позволяет получить новые консервы с использованием нетрадиционного растительного сырья. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 584 880 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015105872/13, 20.02.2015 20.02.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 20.02.2015 (56) Список документов, цитированных в отчете о поиске:RU 2281673 C1, 20.08.2006. UA 40799 U, 27.04.2009. SU 1563662 A1, 15.05.1990. DE 102005015909 A1, 12.10.2006. 2 5 8 4 8 8 0 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "КРУЧЕНИКИ ВОЛЫНСКИЕ" (57) Реферат: Изобретение относится к технологии с получением начинки. Подготовленную говядину производства консервированных вторых нарезают и отбивают. Раскладывают на ней обеденных блюд. Способ предусматривает начинку и скручивают с получением кручеников. подготовку рецептурных компонентов. ...

Meat semi-finished enriched product

FIELD: food industry. SUBSTANCE: invention is related to food industry and concerns technology of meat semi-products production. Meat enriched semi-product comprises a base of meat and offal of northern deer, water / ice, culinary salt, ground black pepper, ground nutmeg, including purple marshlocks roots, rosehips, Empetrum leaves and berries, concentrate of rape phospholipids, biologically active additive "Gingko Biloba", alpha-tocopherol acetate, calcium chloride. Quantitative ratio of initial ingredients of the semi-finished product is selected. EFFECT: obtaining a ready product intended for improving memory and concentration of attention, having antioxidant, immunomodulating and membranotropic properties, capable of increasing concentration of attention and reducing fatigue. 1 cl, 5 dwg, 9 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 712 518 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2019.08); A23L 13/40 (2019.08) (21)(22) Заявка: 2019125687, 13.08.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: 29.01.2020 (45) Опубликовано: 29.01.2020 Бюл. № 4 Адрес для переписки: 625000, г. Тюмень, ул. Володарского, 38, ТИУ, ДНИД 2 7 1 2 5 1 8 C 1 (56) Список документов, цитированных в отчете о поиске: RU 2294115 C2, 27.02.2007. RU 2430628 C2, 10.10.2011. RU 2119798 C1, 10.10.1998. KZ 29228 A4, 15.12.2014. BY 20430 C1, 30.10.2016. GE 4984 B, 10.05.2010. RU 2345605 C2, 10.02.2009. RU 2333675 C2, 20.09.2008. RU 2338396 C2, 20.11.2008. (54) ПОЛУФАБРИКАТ МЯСНОЙ ОБОГАЩЕННЫЙ (57) Реферат: Изобретение относится к пищевой токоферол ацетат, хлорид кальция. Подобрано промышленности и касается технологии количественное соотношение исходных производства мясных полуфабрикатов. Мясной ингредиентов полуфабриката. Обеспечивается обогащенный полуфабрикат содержит основу из получение готового продукта, предназначеного мяса и субпродуктов ...

Manufacturing method for black cattle bugger steak and black cattle bugger steak manufactured by the same

본 발명은 흑우버거 스테이크의 제조방법 및 이에 의해 제조된 흑우버거 스테이크에 관한 것이다. 본 발명에 따른 흑우버거 스테이크의 제조방법은 양파, 표고버섯, 식용유, 소금, 후추 분말, 흑우살, 흑돼지살, 계란, 우유, 보리 식빵, 너트맥 분말, 유채벌꿀, 젤라틴 및 감귤피로 이루어지는 재료들을 준비한 후, 상기 재료들을 일정한 중량 비율로 계량하는 재료 준비 및 계량 단계(S100); 상기 계량된 재료들 중에서 보리 식빵을 분쇄하여 보리빵가루를 제조하는 보리빵가루 제조 단계(S200); 상기 계량된 재료들 중에서 양파 및 표고버섯을 절단한 후 가열하여 볶는 양파 및 표고버섯 볶음 단계(S300); 상기 계량된 흑우살 및 흑돼지살을 분쇄기를 이용하여 분쇄하는 흑우살 및 흑돼지살 분쇄 단계(S400); 상기 보리빵가루, 볶아진 양파 및 표고버섯, 분쇄된 흑우살 및 흑돼지살, 계란, 우유, 소금, 너트백 분말, 유채벌꿀, 후추 분말 및 감귤피를 혼합한 후 반죽하여 스테이크를 제조하기 위한 반죽물을 제조하는 반죽물 제조 단계(S500); 상기 반죽물을 일정한 온도에서 보관하여 숙성시키는 반죽물 숙성 단계(S600); 및 상기 숙성된 반죽물을 일정한 크기 및 중량 단위로 분할한 후 성형하는 분할 및 성형 단계(S700)를 포함한다. 상기한 구성에 의해 본 발명은 제주 흑우 및 흑돼지 고유의 쫄깃하고 부드러운 식감 및 영양과, 각종 재료들의 맛과 영양을 균형있게 섭취할 수 있다.

Method for production of enriched cooked-and-smoked sausage

FIELD: food industry. SUBSTANCE: enriched cooked-and-smoked sausage contains trimmed beef of the I grade, semi-fat trimmed pork, pork fat, as well as spices and additives: nitrite salt, granulated sugar, black pepper, fresh garlic, nutmeg, fermented rice and food phosphate. Partly, instead of raw meat, wheat is added, sprouted on a nutrient medium enriched with organic iodine and selenium, which is introduced at the stage of making minced meat in the form of hydrated flour. The quantitative ratio of the ingredients is selected. EFFECT: obtaining a product of high quality with minimal application of nutritional additives, possessing therapeutic and prophylactic properties, shortening the production process duration. 2 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 626 730 C2 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23B 4/044 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015117334, 06.05.2015 (24) Дата начала отсчета срока действия патента: 06.05.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 06.05.2015 C 2 Адрес для переписки: 400131, г. Волгоград, ул. Рокоссовского, 6, ГНУ НИИММП (56) Список документов, цитированных в отчете о поиске: RU 2212164 C1, 20.09.2003. RU C 2 (45) Опубликовано: 31.07.2017 Бюл. № 22 (73) Патентообладатель(и): Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (RU), Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Волгоградский государственный технический университет" (ВолгГТУ) (RU) 2 6 2 6 7 3 0 (43) Дата публикации заявки: 27.11.2016 Бюл. № 33 R U 2 6 2 6 7 3 0 2105479 C1, 27.02.1998. RU 2595165 C1, 20.08.2016. RU 2524540 C2, 27.07.2014. (54) Способ производства обогащенной варено-копченой колбасы (57) Реферат: Изобретение относится к пророщенную на питательной среде, мясоперерабатывающей ...

Boiled sausage product with protein-vegetable emulsion

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to production of cooked sausage products. Cooked sausage product contains pork, beef, squash puree, nitrite-curing mix and water, as well as a complex additive "Rosmix Slivochnaya," protein-vegetable emulsion. Protein-vegetable emulsion consists of duck skin, squash puree and hydrated protein additive “Star-Gel 50”, taken in mass ratios 2:2.5:3, respectively. Quantitative ratio of primary components is selected. EFFECT: increase in a nutritional value of the product is provided, while increasing the yield and maintaining the characteristic organoleptic features of finished product. 1 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 688 051 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/65 (2018.08); A23L 13/40 (2018.08) (21)(22) Заявка: 2018129269, 09.08.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 17.05.2019 (45) Опубликовано: 17.05.2019 Бюл. № 14 Адрес для переписки: 400005, г. Волгоград, пр. Ленина, 28, ВолгГТУ, Отдел интеллектуальной собственности (56) Список документов, цитированных в отчете о поиске: RU 2464790 C1, 27.10.2012. RU C 1 2209556 C2, 10.08.2003. KZ 25845 A4, 16.07.2012. ТУ 9199-001-75238481-09 Добавки пищевые комплексные "Стар-Гель". ТУ 9199-002-69563708-08 Комплексная пищевая добавка "Росмикс Сливочная". R U (54) Вареное колбасное изделие с белково-растительной эмульсией (57) Реферат: Изобретение относится к пюре и гидратированной белковой добавки мясоперерабатывающей промышленности, в «Стар-Гель 50», взятых в массовых отношениях частности к производству вареных колбасных 2:2,5:3 соответственно. Подобрано изделий. Вареное колбасное изделие содержит количественное соотношение исходных свинину, говядину, кабачковое пюре, нитритнокомпонентов. Обеспечивается повышение посолочную смесь и воду, а также ...

Method of manufacturing chopped meat and vegetable semi-finished products from rabbit meat of mechanical boning

FIELD: food industry.SUBSTANCE: invention relates to the food industry and can be used in the production of chopped meat and vegetable semi-finished products for dietary nutrition. Method includes the preparation of minced meat using rabbit meat, mechanically deboned, enriched with vegetable and animal ingredients, preparation of the filling, molding of the product and subsequent heat treatment. One has selected quantitative ratio of ingredients.EFFECT: reduction of the duration of the technological process, increase of the nutritional and biological value of the target product and giving it functional properties is provided.1 cl, 3 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 679 359 C1 (51) МПК A23L 13/40 (2016.01) A23L 13/60 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/42 (2006.01); A23L 13/424 (2006.01); A23L 13/426 (2006.01); A23L 13/67 (2006.01) (21)(22) Заявка: 2018114507, 19.04.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 07.02.2019 (45) Опубликовано: 07.02.2019 Бюл. № 4 2548189 C1, 20.04.2015. RU 2568503 C1, 20.11.2015. RU 2306721 C2, 27.09.2007. ЛАРИОНОВ С.В. Животный белок - основа стабильного качества мясопродуктов. Журнал "Все о мясе", N 1, 2009, с.36-38. (54) Способ производства рубленых мясорастительных кулинарных изделий из мяса кролика механической обвалки (57) Реферат: Изобретение относится к пищевой начинки, формование продукта и последующую промышленности и может быть использовано термическую обработку. Подобрано при производстве рубленых мясорастительных количественное соотношение ингредиентов. полуфабрикатов для диетического питания. Обеспечивается сокращение длительности Способ включает составление фарша с технологического процесса, повышение пищевой использованием мяса кролика механической и биологической ценности целевого продукта и обвалки, обогащенного растительным и придание ему функциональных свойств. 3 табл., животным ингредиентами, ...

Method for manufacturing high-calcium meat balls

本发明公开了一种高钙肉丸的制作方法，属于食品加工技术领域。以鸡胸脯肉和猪肥膘为主料，以淀粉、精盐、香油、葱末、姜末、胡椒粉、辣椒粉为辅料，通过原料肉选择、调配、腌制、绞碎、斩拌、成型、定型、油炸、冷却、包装、速冻的加工方法制成。本发明制得的骨泥肉丸营养丰富、口感细腻、肉香突出、食用方便，开避了骨泥产品利用新途径。

Method of sausage products production

FIELD: food industry. SUBSTANCE: invention relates to meat industry, in particular, to sausage products production. Method includes meat raw materials handling, deboning and mincing, addition of salting ingredients, spices, introduction of a protein-containing additive, homogenisation, preparation and molding of mince with subsequent thermal treatment. Protein-containing additive used is a protein additive obtained by washing Musca domestica larvae at temperature of 20–125 °C, for 2.0–20.0 minutes, degreasing, crushing and extraction of protein, removal of chitin and non-dissolved components, introduction into obtained extract of starter, consisting of mono-cultures Lactobacillus curvatus, Bifidobacterium bifidum, in ratio 2:1, fermentation, removal of whey, separation and drying of protein paste. Quantitative ratio of the initial components of the product is selected. EFFECT: production of sausage products with the highest biological and nutritive qualities. 1 cl, 4 dwg, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 687 367 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23J 3/04 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/65 (2019.02); A23L 13/42 (2019.02); A23L 13/424 (2019.02); A23L 13/428 (2019.02); A23J 3/04 (2019.02) (21) (22) Заявка: 2018114315, 18.04.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 13.05.2019 Приоритет(ы): (22) Дата подачи заявки: 18.04.2018 (45) Опубликовано: 13.05.2019 Бюл. № 14 2 6 8 7 3 6 7 R U (54) Способ производства колбасных изделий (57) Реферат: Изобретение относится к мясной промышленности, а именно к производству колбасных изделий. Способ включает разделку, обвалку и измельчение мясного сырья, внесение посолочных ингредиентов, пряностей, внесение белоксодержащей добавки, гомогенизацию, приготовление и формование фарша с последующей термообработкой. В качестве белоксодержащей добавки используют белковую добавку, полученную ...

Method for production of preserved "moscow cutlets with cabbages and sour cream sauce with tomato"

FIELD: food industry. SUBSTANCE: invention relates to production method for canned second course dinner dishes. Method comprises preparation of recipe ingredients, soaking wheat bread in drinking water and chopping, chopping beef, raw beef tallow and bulb onions. Said ingredients in a recipe ratio are mixed with part of salt and black hot pepper to produce mince. Mince is moulded, mealed in wheat crumbs and fried in melted fat to produce cutlets. Prepared fresh ornamental cabbage chopped and frozen. Prepared wheat flour is sauteed, mixed in a recipe ratio with sour cream, bone broth, tomato paste, remaining salt, remaining black hot pepper and bay leaf to produce a sauce. Cutlets, cabbages and sauce are packed according to recipe ratio, sealed and sterilised to produce desired product. EFFECT: method allows to get new canned foods using nonconventional vegetable raw materials without changing organoleptic properties of target product. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 577 621 C1 (51) МПК A23L 13/60 (2016.01) A23L 13/40 (2016.01) A23L 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2014149639/13, 10.12.2014 10.12.2014 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.12.2014 (56) Список документов, цитированных в отчете о поиске: RU 2300267 C1, 10.06.2007. SU 1200881 A, 30.12.1985. RU 2165165 C1, 20.04.2001. RU 2151526 C1, 27.06.2000. KR 910009713 B1, 29.11.1991. 2 5 7 7 6 2 1 R U (54) СПОСОБ ПРОИЗВОДСТВА ...

Method for production of preserved "stew argentine"

FIELD: food industry. SUBSTANCE: invention relates to method of manufacturing canned second course dinner dishes. Method comprises preparation of recipe ingredients. One performs fresh ornamental cabbages cutting and freezing, cutting and blanching potatoes and celeriac, blanching and cutting carrots, cutting beef, mutton, chicken meat, cooked sausage, pork fat, bulb onions, tomatoes and paprika, the mixture cooking till weight increases by 150 % peas, straining of garlic. Listed components are mixed with preserved sweet maize, salt and black hot pepper. Obtained mixture and bone broth are packed, sealed and sterilised. EFFECT: method enables to produce new canned food using nonconventional vegetable raw materials. 1 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 13/60 (13) 2 582 795 C1 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ На основании пункта 1 статьи 1366 части четвертой Гражданского кодекса Российской Федерации патентообладатель обязуется заключить договор об отчуждении патента на условиях, соответствующих установившейся практике, с любым гражданином Российской Федерации или российским юридическим лицом, кто первым изъявил такое желание и уведомил об этом патентообладателя и федеральный орган исполнительной власти по интеллектуальной собственности. (21)(22) Заявка: 2015107949/13, 10.03.2015 10.03.2015 (73) Патентообладатель(и): Квасенков Олег Иванович (RU) Приоритет(ы): (22) Дата подачи заявки: 10.03.2015 (56) Список документов, цитированных в отчете о поиске: RU 2302802 C1, 20.07.2007. RU 2152740 C1, 20.07.2000. RU 2471385 C2, 10.01.2013. UA 23333 C2, 15.05.2001. KZ 20301 A4, 17.11.2008. 2 5 8 2 7 9 5 R U (54) СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ПУЧЕРО АРГЕНТИНО" (57) Реферат: Изобретение относится к технологии лука, томатов и овощного перца, варку до производства консервированных вторых увеличения массы на 150% гороха, протирку обеденных блюд. Способ предусматривает чеснока. Смешивают перечисленные ...

Preparation method of spread meat

본 발명은 닭발 편육 제조방법에 관한 것으로서, 그 방법은, (a) 닭발에서 뼈를 발라내어 뼈 없는 닭발을 준비하는 단계; (b) 상기 뼈 없는 닭발에 물과 제1양념을 배합하여 넣고 삶은 다음 국물을 제거하는 단계; (c) 상기 (b)단계의 결과물에 제2양념을 배합하여 넣고 볶는 단계; (d) 상기 (c)단계의 결과물에 제3양념을 배합하여 넣고 볶는 단계; 및 (e) 상기 (d)단계의 결과물을 4℃ 내지 6℃에서 숙성시키는 단계;를 포함하되, 상기 뼈 없는 닭발 100 중량부를 기준으로 하여, 상기 제1양념은 2.2 중량부 내지 5 중량부이고, 상기 제2양념은 14.1 내지 22 중량부이며, 상기 제3양념은 1.15 내지 2.6 중량부이고, 상기의 방법에 따르면, 소비자에게 저렴하면서도 맛있고 영양 많은 음식을 제공할 수 있고, 소비자의 다양한 기호를 만족시킬 수 있는 효과가 있다. The present invention relates to a method for manufacturing chicken foot kneading, the method comprising: (a) preparing boneless chicken feet by applying bone from chicken feet; (b) mixing water and a first seasoning with the boneless chicken feet and then removing the broth; (c) combining and roasting the second seasoning with the resultant of step (b); (d) combining and roasting the third seasoning with the resultant of step (c); And (e) aging the resultant of step (d) at 4 ° C. to 6 ° C .; wherein, based on 100 parts by weight of the boneless chicken feet, the first seasoning is 2.2 parts by weight to 5 parts by weight. The second seasoning is 14.1 to 22 parts by weight, the third seasoning is 1.15 to 2.6 parts by weight, and according to the above method, it is possible to provide inexpensive, delicious and nutritious food to consumers, There is a satisfactory effect. 닭발, 편육 Chicken Feet, Knitting

Method for preparation of weight paste of functional purpose

FIELD: food industry.SUBSTANCE: invention relates to methods of preparing pate products. Method of preparation of a weight paste of functional orientation is characterized by the fact that a mince is produced based on the hepatic-meat component, protein milk component and lipid component in the form of oil components of animal and plant origin, as well as egg melange, bulb onions, spices and materials. Protein milk component is represented by a protein-vitamin coagulate, obtained by thermal acid coagulation of proteins in a creamy-carotene-containing disperse system with an ascorutin solution, wherein the creamy-carotene-containing disperse system is represented by a creamy-carrot, or creamy-pumpkin, or creamy-sea-buckthorn. Lipid component is represented by blend based on soya and maize oil taken in ratio of 70 %: 30 %, and β-carotene contained in blend is extracted from carrots without core, or pumpkin flesh, or sea-buckthorn fruit pulp.EFFECT: obtaining a product with high concentrations of physiologically functional ingredients.1 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 729 464 C2 (51) МПК A23L 13/60 (2016.01) A23L 13/20 (2016.01) A23L 13/40 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/60 (2020.02); A23L 13/20 (2020.02); A23L 13/40 (2020.02) (21)(22) Заявка: 2018118309, 17.05.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 06.08.2020 (43) Дата публикации заявки: 19.11.2019 Бюл. № 32 2 7 2 9 4 6 4 R U Адрес для переписки: 675000, г. Благовещенск, ул. Политехническая, 86, Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (56) Список документов, цитированных в отчете о поиске: RU 2482710 C2, 27.05.2013. RU 2168917 C2, 20.06.2001. BY 18974 C1, 28.02.2015. ГОСТ З-54059-2010 Продукты пищевые функциональные. Ингредиенты пищевые функциональные. Классификация и общие ...