FIELD: food industry.
SUBSTANCE: invention relates to technology of production of minced meat semi-finished products, in particular, zrazas. Method provides for making cutlet mass, filling, shaping of zrazas and subsequent thermal treatment. Vegetable component in formula of zrazas is hydrated mix from cakes of wheat germs, amaranth seeds and pumpkin seeds, taken in % at the ratio of 40:45:15, accordingly. Quantitative ratio of components is selected.
EFFECT: method to produce minced meat semi-finished goods, such as zrazas, providing for a meat system with optimal rheological properties, balance of chemical composition and food value of finished product, increased yield of finished product, reduced prime cost due to reduction of meat stock consumption and simplified production technology.
1 dwg, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF MEAT ZRAZY CONTAINING MUSHROOMS | 2013 |
|
RU2525630C1 |
| METHOD FOR PRODUCING MEAT-AND-VEGETABLE ENRICHED CHOPPED SEMI-FINISHED PRODUCTS | 2017 |
|
RU2647510C1 |
| METHOD FOR PRODUCTION OF MEAT ZRAZY CONTAINING MUSHROOMS | 2011 |
|
RU2477968C2 |
| CHOPPED MEAT SEMI-FINISHED PRODUCTS | 2022 |
|
RU2793439C1 |
| CHAPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2011 |
|
RU2464817C1 |
| METHOD FOR PRODUCTION OF CHOPPED MEAT AND VEGETABLE SEMI-FINISHED PRODUCTS | 2009 |
|
RU2406413C1 |
| DUMPLINGS WITH AMARANTH | 2016 |
|
RU2655933C1 |
| METHOD FOR MANUFACTURING MEAT-PLANT CUTLETS | 2006 |
|
RU2322092C2 |
| CHOPPED SEMI-FINISHED PRODUCT IN SHELL | 2019 |
|
RU2711787C1 |
| METHOD FOR PREPARATION OF MEAT-AND-VEGETAL SEMI-PRODUCTS OR MINCES FOR CUTLETS, PATES, QUENELLES, SOUFFLE OR OTHER PRODUCTS MADE OF CHOPPED MASS | 2013 |
|
RU2554435C2 |
