PRODUCTION METHOD FOR MEAT FUNCTIONAL PRODUCT

FIELD: food industry; meat industry. ^ SUBSTANCE: meat is minced with raw onions. Prepare mince and introduce wheat bran extrudate as a source of food fiber with granules 1.0...4 mm of brown-grey colour in the amount 7.5-12.5% to the meat mass. Before introducing to mince wheat bran extrudate is hyd...

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Bibliographische Detailangaben
Hauptverfasser:	BOCHKAREVA ZENFIRA AL'BERTOVNA, CHISTJAKOV VLADIMIR PAVLOVICH, SHLENSKAJA TAT'JANA VLADIMIROVNA
Format:	Patent
Sprache:	eng ; rus
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
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Beschreibung
Zusammenfassung:	FIELD: food industry; meat industry. ^ SUBSTANCE: meat is minced with raw onions. Prepare mince and introduce wheat bran extrudate as a source of food fiber with granules 1.0...4 mm of brown-grey colour in the amount 7.5-12.5% to the meat mass. Before introducing to mince wheat bran extrudate is hydrated at the ratio 1:2.5 at the water temperature 80-85° for 30-40 minutes to get viscous solid brown mass. ^ EFFECT: meat product enrichment with food fiber; improvement of biological and nutritive value; increase in fat and water retention product properties. ^ 3 ex, 3 tbl