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RU2002133151A - METHOD FOR PRODUCING DIETHIC STAFF FROM Poultry MEAT CONTAINING ADDITIVES - Google Patents

METHOD FOR PRODUCING DIETHIC STAFF FROM Poultry MEAT CONTAINING ADDITIVES

Info

Publication number
RU2002133151A
RU2002133151A RU2002133151/13A RU2002133151A RU2002133151A RU 2002133151 A RU2002133151 A RU 2002133151A RU 2002133151/13 A RU2002133151/13 A RU 2002133151/13A RU 2002133151 A RU2002133151 A RU 2002133151A RU 2002133151 A RU2002133151 A RU 2002133151A
Authority
RU
Russia
Prior art keywords
poultry meat
meat
birds
poultry
containing additives
Prior art date
Application number
RU2002133151/13A
Other languages
Russian (ru)
Other versions
RU2272546C2 (en
Inventor
Лидия Леонидовна Медведева
Михаил Васильевич Федоров
Светлана Аркадьевна Степанова
Original Assignee
Уральский государственный экономический университет
Filing date
Publication date
Application filed by Уральский государственный экономический университет filed Critical Уральский государственный экономический университет
Priority to RU2002133151/13A priority Critical patent/RU2272546C2/en
Priority claimed from RU2002133151/13A external-priority patent/RU2272546C2/en
Publication of RU2002133151A publication Critical patent/RU2002133151A/en
Application granted granted Critical
Publication of RU2272546C2 publication Critical patent/RU2272546C2/en

Links

Claims (1)

Способ получения фарша “Диетического” из мяса птицы, содержащего добавки, предусматривающий механическую обвалку мяса птицы с отделением крупных костных включений от мякоти у потрошеной тушки птицы, прессование, измельчение и перемешивание, затем охлаждение или замораживание, отличающийся тем, что при механической обвалке мяса птицы не отделяют костные включения от мякоти у потрошеной тушки птицы, прессуют, измельчают, причем используют в качестве исходного сырья птицу II категории упитанности, нестандартную, выбракованную, тощую, а также дополнительно вводят предварительно измельченные мышечные желудки птицы, соединяют эти фарши, и перемешивают до достижения однородной консистенции, при следующем соотношении компонентов, мас.%:A method of obtaining minced meat “Dietary” from poultry meat containing additives, providing for mechanical boning of poultry meat with separation of large bone inclusions from the pulp from the gutted carcass of a bird, pressing, grinding and mixing, then cooling or freezing, characterized in that during mechanical boning of poultry meat bone inclusions are not separated from the pulp of the gutted carcass of a bird, pressed, crushed, and birds of the second category of fatness, non-standard, rejected, lean, and t are used as feedstock kzhe additionally introduced previously shredded gizzards of poultry, connect these stuffings and stirred until a uniform consistency, with the following component ratio, wt.%: Мясо механической обвалкиBoning meat птицы II категории упитанности,birds of the II category of fatness, выбракованной, нестандартной, тощейculled, non-standard, skinny (кур, кур-несушек, петухов, цыплят,(chickens, laying hens, roosters, chickens, цыплят-бройлеров, уток, утят, гусей, гусят,broilers, ducks, ducklings, geese, goslings, индеек, индюшек, цесарок) 70turkeys, turkeys, guinea fowl) 70 Мышечные желудки птицы 30Muscle stomachs of birds 30
RU2002133151/13A 2002-12-09 2002-12-09 Method for producing of farce from poultry meat containing additives RU2272546C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002133151/13A RU2272546C2 (en) 2002-12-09 2002-12-09 Method for producing of farce from poultry meat containing additives

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002133151/13A RU2272546C2 (en) 2002-12-09 2002-12-09 Method for producing of farce from poultry meat containing additives

Publications (2)

Publication Number Publication Date
RU2002133151A true RU2002133151A (en) 2004-08-27
RU2272546C2 RU2272546C2 (en) 2006-03-27

Family

ID=36389031

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002133151/13A RU2272546C2 (en) 2002-12-09 2002-12-09 Method for producing of farce from poultry meat containing additives

Country Status (1)

Country Link
RU (1) RU2272546C2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2547472C1 (en) * 2013-12-24 2015-04-10 Альфия Фаритовна Шарипова Enriched chopped functional meat-and-vegetal semi-products
RU2602630C1 (en) * 2015-07-17 2016-11-20 Федеральное государственное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Method of producing pelmeni using quail meat
RU2642479C1 (en) * 2016-11-02 2018-01-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for manufacturing chopped meat-and-vegetable semi-finished product
RU2663054C1 (en) * 2017-12-01 2018-08-01 федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский государственный университет" (КемГУ) Method of making turkey roll-up

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2039465C1 (en) * 1991-06-24 1995-07-20 Харьковский Институт Общественного Питания Method for preparation of stuffing from meat of poultry by-products
RU2033737C1 (en) * 1991-06-28 1995-04-30 Харьковский Институт Общественного Питания Method to prepare meat product from agricultural poultry
RU2180511C2 (en) * 1999-04-12 2002-03-20 Березина Валентина Викторовна Method of manufacturing meat product of cooked sausage type

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