COMPOSITION FOR MEAT BRINING BY USING HYDROLYZATE OF MEAT-AND-BONE RESIDUE

FIELD: meatpacking industry. ^ SUBSTANCE: claimed composition contains complex additive Schinken MIX 50, hydrolyzate of meat-and-bone residue, table salt, sodium nitrite, antibacterial preparation, water and ice. Hydrolyzate of meat-and-bone residue has solubility of 95-95.3 %, humidity of 4.6-6.7 %...

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Hauptverfasser:	ISHEVSKIJ ALEKSANDR LEONIDOVICH, KUTSAKOVA VALENTINA EREMEEVNA, FROLOV SERGEJ VLADIMIROVICH, MOSKVICHEV ALEKSANDR SERGEEVICH, TYNKASOV ALEKSANDR SERGEEVICH, MARCHENKO VLADIMIR IVANOVICH, KREMENEVSKAJA MARIANNA IGOREVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: meatpacking industry. ^ SUBSTANCE: claimed composition contains complex additive Schinken MIX 50, hydrolyzate of meat-and-bone residue, table salt, sodium nitrite, antibacterial preparation, water and ice. Hydrolyzate of meat-and-bone residue has solubility of 95-95.3 %, humidity of 4.6-6.7 %; raw protein content of 83.75-95.3 %. Said complex additive and hydrolyzate of meat-and-bone residue are dissolved in water at 70-80°C in ratio of 1:1-1:2 under generous agitation. ^ EFFECT: meat products with improved structural and flow properties and biological value; increased yield of target product. ^ 2 tbl, 2 ex