FOOD ADDITIVE FOR CANNED MEAT

FIELD: canned food industry. SUBSTANCE: food additive comprises components used in the following ratio, wt%: cappa-carrageenan 40-50; potassium chloride less than 20; cognac flour 30-10; guar gum 10-20. Food additive is introduced in dry state in an amount of 0.2-0.5% by total weight of raw material...

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Bibliographische Detailangaben
Hauptverfasser:	MARTASHOV D.P, MEDVEDEV A.I
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: canned food industry. SUBSTANCE: food additive comprises components used in the following ratio, wt%: cappa-carrageenan 40-50; potassium chloride less than 20; cognac flour 30-10; guar gum 10-20. Food additive is introduced in dry state in an amount of 0.2-0.5% by total weight of raw material used for producing of canned meat and components are mixed. Joint action of components provides for strength of resultant gel within the range of 1,500-2,000 g. EFFECT: increased strength and reduced consumption of food additive for producing of canned meat. 6 ex