METHOD OF PRODUCING PRESERVES ON BASE OF POULTRY MEAT FOR PROPHYLACTIC ALIMENTATION

FIELD: poultry-processing industry; applicable in production of prophylactic products for wide range of population including infants. SUBSTANCE: method involves stage-by-stage preparation of receipt. Pectin is introduced in conserved mass at the stage of receipt composition. Used as an additional so...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	TIMOSHENKO N.V, STEFANOVA I.L, SHAKHNAZAROVA L.V, MOKSHANTSEVA I.V, VERKHOSOSOVA A.V
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	FIELD: poultry-processing industry; applicable in production of prophylactic products for wide range of population including infants. SUBSTANCE: method involves stage-by-stage preparation of receipt. Pectin is introduced in conserved mass at the stage of receipt composition. Used as an additional source of iron is blood preparation or iron sulfate in the form of solution with ascorbic acid. EFFECT: production of a wide range of balanced products with higher food value and prophylactic properties. 2 tbl, 7 ex