METHOD OF PRODUCING MEAT DELICACIES "PO-RAMENSKY"

FIELD: meat industry, in particular, preparing of delicacy sausage products. ^ SUBSTANCE: method involves preparing whole part of product and farce; molding product by filling whole part of product with farce; providing thermal processing including drying, frying and cooking product. Whole part of p...

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Hauptverfasser:	PERESUN'KO VALENTINA VJACHESLAVOVNA, BAER NISON ALEKSANDROVICH, ZIBOROV VIKTOR ALEKSANDROVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH 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: meat industry, in particular, preparing of delicacy sausage products. ^ SUBSTANCE: method involves preparing whole part of product and farce; molding product by filling whole part of product with farce; providing thermal processing including drying, frying and cooking product. Whole part of product is pig skin removed from pig skeleton, beginning from calcanel part to part behind calcanel part, in stocking putting-off manner, by means of dressing knife. Whole part of product is prepared by treating skin with salt mixture, followed by massaging for 5-6 hours on massaging device. Farce is prepared with the use of 50% of rib belly and 50% of boiled pig tongues. Before grinding procedure, raw pork is subjected to massaging. Product is molded after massaging of whole part of product. ^ EFFECT: improved quality meat delicacies.