FIELD: meat processing industry.
SUBSTANCE: invention relates to the meat and poultry processing industry. Method of obtaining molded products based on egg components involves the preparation of protein, yolk or melange, the introduction into them of prescription components of animal and/or vegetable origin, or without them, pouring the mixture into molds and heat treatment under controlled conditions. Joint or separate heat treatment of the protein and yolk to obtain the product in the form of sausages is carried out for 20 minutes of heating to a temperature in the center of the protein 89÷92 °C and yolk — up to 86÷89 °C, and cooling for 16 minutes to a protein temperature of 25–28 °C and yolk — up to 21.5÷24.5 °C at a rate of heating protein of 3.7÷4.1⋅10-3 1/s, and the yolk — 2.8÷3.0⋅10-3 1/s in collapsible fluoroplastic molds with an external diameter of 22.0÷25.0 mm, having an internal coaxial tube with a wall thickness of 1.5–4.5 mm and an inner diameter of 13.0÷15.0 mm.
EFFECT: invention makes it possible to create molded products in the form of sausages with a solid consistency with full binding of the components.
1 cl, 2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING MOLDED EGG-BASED PRODUCTS | 2019 |
|
RU2714775C1 |
| METHOD OF PRODUCING MOLDED EGG-BASED PRODUCTS | 2019 |
|
RU2709769C1 |
| "LONG EGG" EGG ROLL PRODUCTION METHOD | 2012 |
|
RU2515232C1 |
| MAYONNAISE PRODUCTION METHOD | 2014 |
|
RU2557163C1 |
| STURGEON CAVIAR PRODUCTION METHOD | 1993 |
|
RU2043739C1 |
| METHOD FOR PRODUCTION OF MOULDED PRODUCT BASED ON EGG COMPONENTS | 2012 |
|
RU2491849C1 |
| PREPARATION METHOD OF EGGS "KOKO-DZEN MIDDLE PATH OR TIRED MEDUSA" | 2007 |
|
RU2377933C2 |
| METHOD FOR OBTAINING FUNCTIONAL FOOD PRODUCTS BASED ON THE BIRD'S EGG | 2017 |
|
RU2660274C1 |
| METHOD FOR PRODUCING TINNED MEAT FOR BABY AND DIETARY FOOD | 0 |
|
SU1777558A3 |
| METHOD OF PRODUCING CALCINED COAGULATED MELANGE | 2022 |
|
RU2808107C1 |
