FIELD: food industry.
SUBSTANCE: invention relates food industry, in particular, to chopped meat products for school, child, dietary and medical and preventive alimentation. The chopped meat products include beef mince, mealing crumbs and girasol paste. The paste is produced by way of combined heat treatment of girasol tubers in 100-180°C convection mode while moisture content is from dry to 100%. The components are taken at the specified quantity ratio.
EFFECT: method ensures high nutritive value of the ready products well keeping their form, having enhanced water-retaining capacity and good organoleptic properties as well as simplified technology of the product manufacture and the prime cost reduction.
1 dwg, 3 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CHOPPED FISH PRODUCTS WITH INCREASED NUTRITIVE VALUE | 2012 |
|
RU2504250C1 |
| CHOPPED FISH PRODUCTS ENRICHED WITH SPROUTED WHEAT GRAIN | 2015 |
|
RU2595165C1 |
| RECIPE FOR MINCED MEAT-CONTAINING PRODUCTS | 2019 |
|
RU2714288C1 |
| CHOPPED MEAT PRODUCTS | 2012 |
|
RU2502344C1 |
| CHOPPED FISH PRODUCTS WITH INCREASED NUTRITIVE VALUE | 2012 |
|
RU2505195C1 |
| METHOD FOR OBTAINING SEMI-FINISHED MINCED MEAT AND FISH PRODUCTS | 2022 |
|
RU2795164C1 |
| METHOD FOR MAKING FUNCTIONAL CHOP CUTLETS ENRICHED IN MICRONUTRIENTS | 2022 |
|
RU2805958C1 |
| METHOD OF PRODUCING FROZEN CHOPPED CUTLETS | 2022 |
|
RU2809849C1 |
| METHOD OF PRODUCTION OF MINCED SEMI-FINISHED PRODUCTS | 2008 |
|
RU2377931C1 |
| METHOD FOR MANUFACTURE OF CHOPPED MEAT-AND-VEGETABLE SEMI-FINISHED PRODUCTS OF FUNCTIONAL DESIGNATION | 2017 |
|
RU2635677C1 |
