FIELD: food-processing industry, in particular, meat paste composition. SUBSTANCE: paste comprises beef, pork, ox or hog liver, pork fat, soya full-fat flour, onion, red sweet pepper, bone bouillon, carbon dioxide extracts of black bitter pepper and nutmeg, salt, and preparation produced from Mortierella verticillata micromycet biomass by predetermined process. EFFECT: simplified composition, reduced consumption of carbon dioxide extracts of spices, and improved consumer properties of paste.
| Title | Year | Author | Number |
|---|---|---|---|
| PASTE | 2002 |
|
RU2214726C1 |
| PASTE | 2002 |
|
RU2214725C1 |
| PASTE | 2002 |
|
RU2214108C1 |
| PASTE | 2002 |
|
RU2217012C1 |
| PASTE | 2002 |
|
RU2217013C1 |
| PASTE | 2002 |
|
RU2217014C1 |
| MEAT PASTE | 1999 |
|
RU2166873C2 |
| PASTE | 2002 |
|
RU2214732C1 |
| PASTE | 2002 |
|
RU2214738C1 |
| PASTE | 2002 |
|
RU2214734C1 |
