FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the method, prepared heads and feet are pored with cold food pectin extract with pectin substances concentration no less than 0.7% and broth is prepared. Gelatine is poured with food pectin extract and added into the broth in an amount of 1.2% of the gelatine weight. Carcass pieces are packet into jars and poured with produced jellylike broth with salt addition at the preset components ratio. The jars are tightly closed and sterilised.
EFFECT: invention ensures manufacture of a product with enhanced sorption capacity.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PREPARING CURATIVE-PROPHYLAXIS PRESERVES | 1997 |
|
RU2110933C1 |
| METHOD OF PRODUCING CANNED MEAT IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211586C1 |
| METHOD OF PREPARING FUNCTIONAL-PURPOSE PRESERVED "DIETARY POULTRY MEATBALLS" | 2015 |
|
RU2597192C1 |
| METHOD OF PREPARING FOOD PRODUCTS IN JELLIED MEDIA WITH SMOKE AROMA | 2002 |
|
RU2211584C1 |
| METHOD FOR PRODUCING OF CANNED MEAT IN JELLY MEDIA WITH SMOKING AROMA | 2002 |
|
RU2220577C1 |
| METHOD FOR PRODUCING OF CANNED FOOD "GREEN PEAS" | 2006 |
|
RU2317710C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE PRESERVED "PORK BALLS WITH CABBAGES IN TOMATO SAUCE" | 2015 |
|
RU2594880C1 |
| METHOD FOR THE PRODUCTION OF FUNCTIONAL CANNED MEAT | 2021 |
|
RU2776200C1 |
| METHOD FOR PRODUCING OF PRESERVES IN JELLY MEDIA | 2003 |
|
RU2246237C1 |
| PRESERVED AGRICULTURAL POULTRY SIRLOIN PREPARATION METHOD | 1991 |
|
RU2033735C1 |
