FIELD: poultry processing industry.
SUBSTANCE: invention relates to the poultry processing industry, namely the production of chopped meat semi-finished products, and can be used in rational and functional nutrition. Meat chopped semi-finished meat contains, as a meat raw material, breast fillets and mechanically deboned meat of dressed broiler chicken, onion, melange, salt, black ground pepper, breadcrumbs, and dihydroquercetin as a biologically active substance.
EFFECT: provides an increase in the duration of shelf life of semi-finished products, increase in the biological value of products while maintaining the original properties of the product for a longer period, enriching them with biologically active substances.
1 cl, 3 dwg, 7 tbl
Title | Year | Author | Number |
---|---|---|---|
CHOPPED POULTRY MEAT SEMI-PRODUCTS | 2014 |
|
RU2572491C1 |
METHOD FOR MANUFACTURE OF CHOPPED MEAT SEMI-PRODUCTS WITH ANTIOXIDANT PROPERTIES | 2014 |
|
RU2562533C1 |
METHOD FOR APPLICATION OF “DIHYDROQUERCETIN” ANTIOXIDANT FEED ADDITIVE TO INCREASE MEAT PRODUCTIVITY OF BROILER CHICKENS | 2020 |
|
RU2791335C2 |
METHOD TO PROLONGING SHELF LIFE OF COOKED SAUSAGES (VERSIONS) | 2015 |
|
RU2579216C1 |
RECIPE FOR MINCED MEAT SEMI-FINISHED PRODUCT | 2020 |
|
RU2753366C1 |
MICROENCAPSULATED FOOD INGREDIENT BLEND FOR FAT-CONTAINING PRODUCTS | 2006 |
|
RU2345545C2 |
COMPOSITION FOR MINCE PREPARATION | 2020 |
|
RU2741350C1 |
ANTIOXIDANT-CONTAINING FOOD PRODUCT FROM BAIKAL SCULL-CAP EXTRACT | 2003 |
|
RU2228673C1 |
METHOD FOR INCREASING OXIDATION STABILITY OF FOODS ON STORAGE | 1999 |
|
RU2155798C1 |
METHOD FOR PREPARING OF CHOPPED MEAT SEMI-FINISHED PRODUCTS | 2004 |
|
RU2275131C1 |
Authors
Dates
2018-07-04—Published
2017-05-23—Filed