FIELD: food products.
SUBSTANCE: invention is designed to obtain protein-fat emulsion to be used in production of infant meat products. The protein-fat emulsion contains: Carotino red palm oil 23.1-45.6 wt %, potable water 42.8-57.7 wt %, and pea flour or pea isolate 8.8-19.2 wt %.
EFFECT: stable protein-fat emulsions that can be used as vitamin additive to cooked sausages.
2 tbl, 4 ex
Title | Year | Author | Number |
---|---|---|---|
WATER-FAT EMULSION BASED ON RED PALM OIL | 2007 |
|
RU2351144C1 |
BOILED SAUSAGE PRODUCT WITH WATER-IN-OIL EMULSION BASED ON RED PALM OIL | 2008 |
|
RU2386366C1 |
METHOD FOR OBTAINING PROTEIN-FAT EMULSION | 2017 |
|
RU2654357C1 |
PROTEIN-AND-FAT EMULSION COMPOSITION | 2013 |
|
RU2543262C2 |
COOKED SAUSAGE PRODUCTS FOR CHILDREN OF UPPER SECONDARY SCHOOL | 2007 |
|
RU2348201C1 |
ENRICHED CHOPPED FUNCTIONAL MEAT-AND-VEGETAL SEMI-PRODUCTS | 2013 |
|
RU2547472C1 |
COOKED SAUSAGE PRODUCT WITH UNCONVENTIONAL RAW MATERIALS FOR CHILDREN OF SENIOR SCHOOL AGE | 2007 |
|
RU2342884C1 |
METHOD OF SAUSAGE PRODUCTS MANUFACTURING | 2007 |
|
RU2363284C2 |
COOKED HORSE SAUSAGES PRODUCTION METHOD | 2011 |
|
RU2464790C1 |
COOKED SAUSAGE PRODUCTION METHOD | 2018 |
|
RU2704269C1 |
Authors
Dates
2009-05-27—Published
2007-12-19—Filed