FIELD: food industry.
SUBSTANCE: in the composition of a meat cream, ground blanched pork enriched with nutriceuticals in lifetime, ground onions sauteed in soy and rapeseed oil with the addition of spices - coriander, nutmeg are used; sprouted wheat germs, chicken egg white powder, preventive food salt with reduced sodium content, ascorbic acid, lecithin, calcium lactate, pectin, broth are added. All the components are used at a specified ratio.
EFFECT: preserving useful properties of the initial components of the meat cream; obtaining a functional meat product intended for preventing cardiovascular disease and thyroid diseases.
5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING OF MEAT CREAM COMPOSITION OF SPECIAL PURPOSE | 2016 |
|
RU2636473C1 |
| MEAT CREAM PATE OF SPECIAL PURPOSE | 2016 |
|
RU2629986C1 |
| FUNCTIONAL MEAT CREAM | 2016 |
|
RU2629985C1 |
| METHOD OF MANUFACTURING CREAM PATE OF SPECIAL PURPOSE | 2016 |
|
RU2629987C1 |
| METHOD FOR PRODUCING FUNCTIONAL MEAT CREAM | 2016 |
|
RU2629988C1 |
| FUNCTIONAL PURPOSE MEAT PASTE PREPARATION METHOD | 2019 |
|
RU2732033C1 |
| PATE PRODUCTION METHOD | 2023 |
|
RU2825216C1 |
| METHOD FOR PRODUCTION OF PROTEIN-FATTY MEAT CREAM | 2019 |
|
RU2701798C1 |
| MEAT SOUFFLE ENRICHED WITH IODINE AND SELENIUM | 2023 |
|
RU2815969C1 |
| MEAT PATE AND ITS PRODUCTION METHOD | 2012 |
|
RU2517850C2 |
