COOKED PORK PRODUCTS MANUFACTURE METHOD
FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to methods for cooked pork products manufacture. The method envisages pork salting, thermal treatment and cooling. Thermal treatment is performed in two stages. At the first stage the product is cooked during 1-3 hour...
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| creator | CHERNUKHA IRINA MIKHAJLOVNA RADCHENKO MIKHAIL VASIL'EVICH KOVALEVA OKSANA ANATOL'EVNA JARKINA MARINA VASIL'EVNA |
| description | FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to methods for cooked pork products manufacture. The method envisages pork salting, thermal treatment and cooling. Thermal treatment is performed in two stages. At the first stage the product is cooked during 1-3 hours (20-25 minutes per 1 kg of weight) at the water temperature equal to 85-90°C in the moment of the product loading till the temperature in the bulk is equal to 55°C. At the second stage one performs maintenance at the temperature in the product bulk equal to 55°C and at the water temperature equal to 65-70°C during 6.5-19.5 h (130-135 minutes per 1 kg of weight).EFFECT: method ensures increase of the product yield and enhancement of its organoleptic characteristics, increase of biological value of the product due to reduction of destructive modifications of amino acids and vitamins and mineral substances losses reduction.1 tbl, 1 ex
Изобретение относится к мясной промышленности, а именно к способам производства вареных продуктов из свинины. Способ предусматривает посол свинины, тепловую обработку и охлаждение. Тепловую обработку осуществляют в две стадии. На первой стадии продукт варят в течение 1-3 ч из расчета 20-25 мин на 1 кг массы при температуре воды 85-90°C в момент загрузки продукта до достижения температуры 55°C в его толще. На второй стадии осуществляют выдержку при температуре 55°C в толще продукта и температуре воды 65-70°C в течение 6,5-19,5 ч из расчета 130-135 мин на 1 кг массы. Обеспечивается повышение выхода продукта и его органолептических характеристик, увеличение биологической ценности продукта за счет уменьшения деструктивных изменений аминокислот и витаминов и снижения потерь минеральных веществ. 1 табл., 1 пр. |
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Изобретение относится к мясной промышленности, а именно к способам производства вареных продуктов из свинины. Способ предусматривает посол свинины, тепловую обработку и охлаждение. Тепловую обработку осуществляют в две стадии. На первой стадии продукт варят в течение 1-3 ч из расчета 20-25 мин на 1 кг массы при температуре воды 85-90°C в момент загрузки продукта до достижения температуры 55°C в его толще. На второй стадии осуществляют выдержку при температуре 55°C в толще продукта и температуре воды 65-70°C в течение 6,5-19,5 ч из расчета 130-135 мин на 1 кг массы. Обеспечивается повышение выхода продукта и его органолептических характеристик, увеличение биологической ценности продукта за счет уменьшения деструктивных изменений аминокислот и витаминов и снижения потерь минеральных веществ. 1 табл., 1 пр.</description><language>eng ; rus</language><subject>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</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151210&DB=EPODOC&CC=RU&NR=2570322C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20151210&DB=EPODOC&CC=RU&NR=2570322C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHERNUKHA IRINA MIKHAJLOVNA</creatorcontrib><creatorcontrib>RADCHENKO MIKHAIL VASIL'EVICH</creatorcontrib><creatorcontrib>KOVALEVA OKSANA ANATOL'EVNA</creatorcontrib><creatorcontrib>JARKINA MARINA VASIL'EVNA</creatorcontrib><title>COOKED PORK PRODUCTS MANUFACTURE METHOD</title><description>FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to methods for cooked pork products manufacture. The method envisages pork salting, thermal treatment and cooling. Thermal treatment is performed in two stages. At the first stage the product is cooked during 1-3 hours (20-25 minutes per 1 kg of weight) at the water temperature equal to 85-90°C in the moment of the product loading till the temperature in the bulk is equal to 55°C. At the second stage one performs maintenance at the temperature in the product bulk equal to 55°C and at the water temperature equal to 65-70°C during 6.5-19.5 h (130-135 minutes per 1 kg of weight).EFFECT: method ensures increase of the product yield and enhancement of its organoleptic characteristics, increase of biological value of the product due to reduction of destructive modifications of amino acids and vitamins and mineral substances losses reduction.1 tbl, 1 ex
Изобретение относится к мясной промышленности, а именно к способам производства вареных продуктов из свинины. Способ предусматривает посол свинины, тепловую обработку и охлаждение. Тепловую обработку осуществляют в две стадии. На первой стадии продукт варят в течение 1-3 ч из расчета 20-25 мин на 1 кг массы при температуре воды 85-90°C в момент загрузки продукта до достижения температуры 55°C в его толще. На второй стадии осуществляют выдержку при температуре 55°C в толще продукта и температуре воды 65-70°C в течение 6,5-19,5 ч из расчета 130-135 мин на 1 кг массы. Обеспечивается повышение выхода продукта и его органолептических характеристик, увеличение биологической ценности продукта за счет уменьшения деструктивных изменений аминокислот и витаминов и снижения потерь минеральных веществ. 1 табл., 1 пр.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB39vf3dnVRCPAP8lYICPJ3CXUOCVbwdfQLdXN0DgkNclXwdQ3x8HfhYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxQaFGpuYGxkZGzobGRCgBALFmI6k</recordid><startdate>20151210</startdate><enddate>20151210</enddate><creator>CHERNUKHA IRINA MIKHAJLOVNA</creator><creator>RADCHENKO MIKHAIL VASIL'EVICH</creator><creator>KOVALEVA OKSANA ANATOL'EVNA</creator><creator>JARKINA MARINA VASIL'EVNA</creator><scope>EVB</scope></search><sort><creationdate>20151210</creationdate><title>COOKED PORK PRODUCTS MANUFACTURE METHOD</title><author>CHERNUKHA IRINA MIKHAJLOVNA ; RADCHENKO MIKHAIL VASIL'EVICH ; KOVALEVA OKSANA ANATOL'EVNA ; JARKINA MARINA VASIL'EVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2570322C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHERNUKHA IRINA MIKHAJLOVNA</creatorcontrib><creatorcontrib>RADCHENKO MIKHAIL VASIL'EVICH</creatorcontrib><creatorcontrib>KOVALEVA OKSANA ANATOL'EVNA</creatorcontrib><creatorcontrib>JARKINA MARINA VASIL'EVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHERNUKHA IRINA MIKHAJLOVNA</au><au>RADCHENKO MIKHAIL VASIL'EVICH</au><au>KOVALEVA OKSANA ANATOL'EVNA</au><au>JARKINA MARINA VASIL'EVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COOKED PORK PRODUCTS MANUFACTURE METHOD</title><date>2015-12-10</date><risdate>2015</risdate><abstract>FIELD: food industry.SUBSTANCE: invention relates to meat industry, in particular, to methods for cooked pork products manufacture. The method envisages pork salting, thermal treatment and cooling. Thermal treatment is performed in two stages. At the first stage the product is cooked during 1-3 hours (20-25 minutes per 1 kg of weight) at the water temperature equal to 85-90°C in the moment of the product loading till the temperature in the bulk is equal to 55°C. At the second stage one performs maintenance at the temperature in the product bulk equal to 55°C and at the water temperature equal to 65-70°C during 6.5-19.5 h (130-135 minutes per 1 kg of weight).EFFECT: method ensures increase of the product yield and enhancement of its organoleptic characteristics, increase of biological value of the product due to reduction of destructive modifications of amino acids and vitamins and mineral substances losses reduction.1 tbl, 1 ex
Изобретение относится к мясной промышленности, а именно к способам производства вареных продуктов из свинины. Способ предусматривает посол свинины, тепловую обработку и охлаждение. Тепловую обработку осуществляют в две стадии. На первой стадии продукт варят в течение 1-3 ч из расчета 20-25 мин на 1 кг массы при температуре воды 85-90°C в момент загрузки продукта до достижения температуры 55°C в его толще. На второй стадии осуществляют выдержку при температуре 55°C в толще продукта и температуре воды 65-70°C в течение 6,5-19,5 ч из расчета 130-135 мин на 1 кг массы. Обеспечивается повышение выхода продукта и его органолептических характеристик, увеличение биологической ценности продукта за счет уменьшения деструктивных изменений аминокислот и витаминов и снижения потерь минеральных веществ. 1 табл., 1 пр.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | COOKED PORK PRODUCTS MANUFACTURE METHOD |
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