FIELD: food industry.
SUBSTANCE: invention relates to the meat industry, specifically the production of chopped meat semi-finished products, in particular, in the form of round cutlets for "Black Chicken" burgers. Meat stuffing for burgers contains chilled chicken thigh, frozen chicken thigh, chilled beef body fat from Angus cattle, drinking water, complex food additive Frish Tau. Quantitative ratios of the ingredients of the semi-finished product and process modes of the production method are chosen.
EFFECT: enabling production of a quality cutlet mass with high organoleptic properties and biological value while maintaining the traditional flavour range, enrichment with vitamins, minerals, higher microbiological safety of the product.
8 cl, 4 tbl, 3 ex
Title | Year | Author | Number |
---|---|---|---|
MEAT MINCE AND ITS PREPARATION METHOD | 2012 |
|
RU2494648C1 |
METHOD FOR MANUFACTURE OF READY-MADE FROZEN WITH COATING SECOND COURSES | 2018 |
|
RU2693254C1 |
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 |
|
RU2775711C1 |
MINCED POULTRY SEMI-PRODUCT MANUFACTURING METHOD | 2015 |
|
RU2619988C1 |
RECIPE COMPOSITION OF CHOPPED SEMI-FINISHED PRODUCTS WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776010C1 |
CHOPPED MEAT-AND-VEGETABLE SEMI-PRODUCT | 2014 |
|
RU2562531C1 |
HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776009C1 |
METHOD FOR MAKING FUNCTIONAL CHOP CUTLETS ENRICHED IN MICRONUTRIENTS | 2022 |
|
RU2805958C1 |
METHOD OF PRODUCING FROZEN MINCED MEAT SEMI-FINISHED PRODUCTS | 2023 |
|
RU2813260C1 |
Authors
Dates
2018-03-26—Published
2017-05-12—Filed