Method of removing heavy metals and their salts of fish raw materials

The invention relates to the field of plant physiology, in particular to the regulation of metabolism, and can be used to produce organic agricultural products

The invention relates to food industry, namely the production of vegetable and fruit puree canned

Method involves steps of controlled charging of soya beans into reactor; creating first low pressure in reactor; heating soya beans charged into reactor; creating second low pressure in reactor and cooling soya beans. Equipment for effectuating said method has one reactor which may be connected to low pressure creation means.

Claimed method includes application of foodstuff ingredient containing free asparagine, asparagine inactivation in foodstuff ingredient by contacting of asparagine-containing foodstuff ingredient with asparaginase. Said foodstuff ingredient is used as component in mixture for foodstuff production. Mixture is heated to produce foodstuff. Method of present invention makes it possible to reduce acrylamide content in foodstuff by 99.9 % or more.

Method involves washing, deboning, trimming, grinding, soaking and salting raw meat material; separating meat fraction from brine; massaging raw meat material before soaking and salting processes; soaking in milk curdle whey having temperature of 5-10 C during 30 min, with raw meat material to milk curdle whey ratio being 1:3-1:5; salting in milk curdle whey having temperature of 5-10 C using 20-30 g of edible salt per 1 l of whey. Method allows residual content of cesium 134, 137 in meat and meat products obtained by processing of livestock and pigs grown in zones with radio toxin contaminated earth to be reduced.

One opens the capillars of turnip roots cutting the herbage and root, freezes to its full depth. When freezed the roots are boiled in the tank under the pressure till the semi-finished condition. The tank with roots is cooled at room temperature. The cooled roots are peeled and chopped. They are packed in antiseptic conditions in special tare and like this or freezed the semi-finished products are supplied to the consumer.

Method consists in introduction into raw milk, which is contaminated with lead in concentration of (1.1...4.0)±0.1 from maximum permissible concentration (MPC) of sorbent in the capacity of which the polyphepan is used in proportion from 0.3:1000. Purification is performed until concentration of 0.5 MPC and lower. Contact is performed at temperature of 6°C for 5 minutes with mixing. Then raw milk is purified from sorbent by centrifugal method in separator-milk-purifier for cold purification. Method allows to reduce the concentration of lead in raw milk down to (0.28-0.40)±0.1 MPC with degree of purification of (76-90)±1% accordingly.

Method consists in purification of milk contaminated with cadmium with concentration of (1.1-3.0)±0.1 MPC (maximum permissible concentration), by means of polyfepan powder in proportion of 0.3:1000, contact is executed at temperature of 6°C during 20 minutes, or in proportion of 0.6:1000 at temperature of 45°C during 5 minutes with mixing. Sorbent cleaning is done by centrifugal method in separator-milk purifier.

Series of inventions relating to the technique of decreasing of acrylamide amount in starch-containing food products, being thermally treated. Combination of two or several agents, which reduce acrylamide, added to a ready-for-use starch-containing food product, before its preparation for reducing of acrylamide formation. Ready-for-use food product for example can be corn or potato crisps. Alternatively, thermally treated food product, such as potato crisps of potato splices, can be in a contact with solution that contains two or more agents, which reduce acrylamide before preparation. Acrylamide reducing agents can include asparaginase, divalent or trivalent cations and different amino acids and thiols. Acrylamide reducing agents can be added into a dry mix, wet mix or other mixes while mincing, in such a way that these agents would be included in the whole starch-containing food product.

Invention relates to food industry. Under the method proposed a food product of vegetal origin is used that contains asparagines between its cell walls. The cell walls are slackened through bringing them in contact with one or more cell wall slackening mechanism(s). The cell wall slackening mechanism may involve application of microwave radiation energy, ultrasonic radiation energy, pulsing or steady differential pressure, an enzyme slackening cell walls and lime. Slackened cell walls are brought in contact with an agent decreasing acrylamide content; the food product is warmed. Additionally proposed is a food product having undergone thermal treatment.

Invention relates to dairy industry, in particular, to purification and preparation of milk stock contaminated with lead at a concentration of (1.1…4.0)±0.1 of MAC, down to concentration 0.5 MAC and lower; the method includes sequential contact with a polypefan sorbent and an enterosorbent introduced into the milk at a ratio of 0.3:1000 and 1+0.01…0.05:1000 accordingly, contacting is performed under stirring conditions at a temperature of 6°C during 5 minutes, the enterosorbent is represented by tetacinum-calcium powder.

FIELD: food industry.

SUBSTANCE: this invention covers method of raw milk purification from toxic metals and includes adding of a sorbent agent, purification from sorbent agent, herewith raw milk intoxicated with metals in (1.1…4.0)±0.1 MAC concentration undergoes purification. Purification is performed until 0.5 MAC ratio is reached; contact with a sorbent agent is performed at 6°C, 5 minutes with mixing. Purification from a sorbent agent is performed by a centrifugal method at the separator-milk purifier for cold purification, herewith grapheme powder of 0.1:1000 ratio is used as a sorbent agent.

EFFECT: decrease of toxic metals concentration in raw milk to (95…97)±1% degree of purification.

1 dwg, 2 tbl, 2 ex