FIELD: meat industry. SUBSTANCE: protein additive contains the following ratio of ingredients, mas.%: protein preparation of lentil, 35-45; blood plasma, 35-45; dry fat-free milk, 15-25; protosubtelene, 0.45-0.55. EFFECT: higher biological value. 3 dwg, 6 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| PROTEIN-PEPTIDE MODULE FOR PRODUCTION OF FUNCTIONAL AND SPECIALISED FOOD PRODUCTS FOR PERSONS EXPERIENCING INTENSIVE PHYSICAL STRAIN | 2008 |
|
RU2388350C1 |
| VEGETAL ADDITIVE FOR MEAT PRODUCTS | 2015 |
|
RU2595402C1 |
| BOILED SAUSAGE PRODUCT WITH PROTEIN-VEGETABLE EMULSION | 2018 |
|
RU2688051C1 |
| METHOD FOR OBTAINING OF COMBINED EXTRUDED PRODUCTS FROM MEAT AND VEGETABLE RAW MATERIAL | 2002 |
|
RU2223673C2 |
| COMPOSITION FOR PRODUCING MINCED MEAT | 2021 |
|
RU2759518C1 |
| COMPOSITION FOR MEAT MINCE PRODUCTION | 2011 |
|
RU2474159C1 |
| PROTEIN FOOD ADDITIVE PRODUCTION METHOD | 2002 |
|
RU2226841C1 |
| METHOD OF PRODUCING MOULDED MEAT SEMIFABRICATES | 0 |
|
SU741842A1 |
| METHOD OF PRODUCING PASTE FOR DIETARY AND PROPHYLACTIC FOOD | 2001 |
|
RU2212822C2 |
| BROTH WITH PREVENTIVE PROPERTIES, CONTAINING PROTEIN HYDROLISATE AND PROTEIN HYDROLISATE PRODUCTION METHOD | 2007 |
|
RU2366263C2 |
