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2 641 709

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IPC

A23L5/10(2016-01-01)

A23L5/30(2016-01-01)

A23L13/00(2016-01-01)

A23L17/00(2016-01-01)

(21) (22)

Application

2017104198, 2017-02-08

(24)

Start date

2017-02-08

(22)

Actual filing date

2017-02-08

(45)

Published

2018-01-22

(72)

Inventor

Romanchikov Sergej Aleksandrovich

(73)

Holder

Federalnoe Gosudarstvennoe Kazennoe Voennoe Obrazovatelnoe Uchrezhdenie Vysshego Obrazovaniya Akademiya Materialno-Tekhnicheskogo Obespecheniya Imeni Generala Armii A.V. Khruleva" Ministerstva Oborony Rossijskoj Federatsii

METHOD OF LOW-TEMPERATURE BAKING OF MEAT AND FISH COURSES Russian patent published in 2018 - IPC A23L5/10 A23L5/30 A23L13/00 A23L17/00

Abstract RU 2641709 C1

FIELD: food industry.

SUBSTANCE: method of low-temperature baking of meat and fish courses includes carcass dressing of the semi-finished product into portions and its salting. The heat treatment is carried out at the air temperature in the chamber of the combi steamer at a temperature of +85°C, air humidity of 40%, fan blowing speed of 0.3 m/s and ultrasound intensity of 0.7 W/m², 20 kHz.

EFFECT: preservation of food and biological value, succulence and mass of the finished meat and fish courses with improved colour, flavour, reduction of baking time and carcinogens in ready meals.

2 dwg

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RU 2 641 709 C1

Authors

Romanchikov Sergej Aleksandrovich

Dates

2018-01-22—Published

2017-02-08—Filed