FIELD: food industry.
SUBSTANCE: semi-product contains poultry meat, fresh hulled bulb onions, fresh potatoes, hydrated flakes of sprouted rye or sprouted wheat, protein-and-fat emulsion of rice flour and vegetable oil, chicken eggs or melange, concentrated milk whey or hydrated whey protein concentrate, spices in the form of ground black hot pepper, dried dill and basil, food culinary salt, talkan for mealing. A quantitative ratio of the components is selected.
EFFECT: expansion of the semi-products range, obtainment of chopped meat-and-vegetal semi-product of preventive and dietary purpose, balanced in terms of chemical composition and having high nutritive value.
1 dwg, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CHOPPED MEAT AND VEGETABLE SEMI-FINISHED PRODUCT | 2014 |
|
RU2579228C1 |
| METHOD FOR PRODUCTION OF CHOPPED SEMI-FINISHED PRODUCT FROM POULTRY MEAT FOR FUNCTIONAL NUTRITION | 2022 |
|
RU2796352C1 |
| SEMI-FINISHED MEAT AND VEGETABLE CHOPPED PRODUCT WITH OSTRICH MEAT AND CHICKEN FILLET | 2018 |
|
RU2676174C1 |
| METHOD FOR MANUFACTURING CHOPPED MEAT-AND-VEGETABLE SEMI-FINISHED PRODUCT | 2016 |
|
RU2642479C1 |
| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776009C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2775710C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776010C1 |
| RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2775711C1 |
| METHOD FOR PREPARING DIETARY MEAT AND VEGETABLE PRODUCTS | 2018 |
|
RU2686791C1 |
| CHAPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2011 |
|
RU2464817C1 |
