FIELD: food industry.
SUBSTANCE: method involves the following stages: stage of meat raw materials or meat-based food product treatment with overheated steam; stage of freezing of meat raw materials or meat-based food product treated with overheated steam; stage of frozen meat raw materials or meat-based food product drying under reduced pressure.
EFFECT: method ensures a dry food product reconditioning during a short period of time lasting nearly 3 - 5 minutes even if such dry food product is thick.
6 cl, 3 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF CHOPPED MEAT SEMI-FINISHED PRODUCTS | 2004 |
|
RU2275131C1 |
| PROCESSED INSTANT MEAT PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2016 |
|
RU2670878C9 |
| MOLDED RICE WITH FRIED OUTER SURFACE AND METHOD FOR ITS PRODUCTION | 2020 |
|
RU2820819C1 |
| GRANULATED FOOD PRODUCT | 2011 |
|
RU2575360C2 |
| COOKED SAUSAGE "ZDOROVYE" | 2007 |
|
RU2374929C2 |
| SAUSAGES WITH COD LIVER PRODUCTION METHOD | 2019 |
|
RU2724702C1 |
| METHOD FOR PRODUCTION OF BOILED SAUSAGE "HEALTHY" | 2009 |
|
RU2398480C1 |
| METHOD FOR PRODUCT PROPERTIES REGULATION DURING FOOD PRODUCTS MANUFACTURE | 2009 |
|
RU2516458C2 |
| MEAT EMULSION PRODUCT (VERSIONS) AND METHOD FOR PRODUCING THE SAME | 2000 |
|
RU2247517C2 |
| PROTEIN COMPOSITION AND ITS APPLICATION IN RESTRUCTURISED MEAT, VEGETABLE AND FRUIT PRODUCTS | 2007 |
|
RU2430628C2 |
