Method for thermal treatment of food products, mainly meat, fish and poultry |
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IPC classes for russian patent Method for thermal treatment of food products, mainly meat, fish and poultry (RU 2195841):
Savory snacks / 2182440
The invention relates to the food industry and can be used in the field of private or public power in the production of snacks
 Method of purification protein-containing products from harmful impurities / 2181550
The invention relates to the field of food industry, and in particular to methods of purification protein-containing food products such as meat, fish, mollusks, arthropods, from harmful impurities
Sterilization method / 2170046
The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water
 Cooking and drying apparatus for the production of cereal concentrates / 2169490
The invention relates to cooking and drying equipment food concentrates industry and can be used for cooking and drying of cereals for the production of cooked and dried cereals, such as cereals that do not require cooking, and legumes
The method of extraction of heavy metals such as mercury from fish raw / 2167541
The invention relates to the processing of aquatic organisms and can be used to remove from fish raw mercury
 Method periodic get fried dry food products, mainly from the kernels of nuts and oilseeds and device for its implementation / 2165450
The invention relates to a process for heat treatment of food materials and can be used in food and other industries
 The way to reduce the high level of nitrates in plants ascorbic acid / 2134043
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 drug is to stimulate growth and increase of resistance of agricultural, domestic animals and poultry / 2195838
The invention relates to veterinary medicine and can be used to accelerate growth, reduce the incidence of young agricultural, domestic animals and poultry
The method of obtaining active dry yeast / 2195491
The invention relates to a method of manufacturing yeast
Method for the production of fish cutlets / 2195145
The invention relates to technology for food industry
Method for the production of fish cutlets / 2195145
The invention relates to technology for food industry
Method for the production of fish cutlets / 2195145
The invention relates to technology for food industry
 Method for canning of granular caviar of fish, in particular, salmons / 2243671
Method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.
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(57) Abstract: The invention is intended for use in catering during the heat treatment of foods, saturated with moisture. Method for thermal treatment of food products involves the preparation of a product, its complete immersion in an open vessel with preheated to a temperature of 150-195oWith oil and subsequent basic treatment by roasting, and/or cooking and/or quenching. In the capacity of the product can withstand without allowing the formation of a crust. Oil as the fluid penetrates into the fabric of the processed product. The invention provides reduced time cooking with preservation of vitamins and reducing energy consumption. The invention relates to the field of public power, and in particular to methods for thermal treatment of food products rich in moisture, mainly meat, fish and poultry. The known method of thermal processing of products, providing training products, preliminary and primary processing through roasting. In the pre-treatment products dehydrated by hot air and produce the subsequent saturation of plant mass is abuses: a great loss of vitamins and large Energostroy due to the long cooking of the product, changing the natural taste due to the saturation of oil processed product, the limited scope of primary treatment (roasting). There is a method for thermal treatment of food products, mainly meat, fish, poultry including the preparation of the product and its main cooked by roasting, and/or cooking and/or extinguishing (see P. Grishin Cooking. M: Lotus, 1993, S. 3-64). This method is the closest to the described method. The disadvantages of this method are as follows: big energy and big loss of vitamins due to prolonged cooking. The technical result, which directed the claimed method, is to reduce the time of cooking with preservation of vitamins and decrease energy costs by reducing the time of thermal processing of products. Therefore, the claimed method for thermal treatment of food products, mainly meat, fish and poultry, providing training product and subsequent basic treatment by roasting, and/or cooking and/or extinguishing, characterized in that before the main processing of the product osushestvliayut oil to ensure rapid penetration of oil as heat carrier into the fabric of the processed product and produce processing oil, preventing the formation of a crust on the surface of the product. The method is illustrated by the following examples. The example of cooking poultry. Clean fowl weighing 1 kg, gutted, washed, remove the legs and neck, while preserving the natural moisture content of the product. Next the cooking process by complete immersion in an open container heated to a temperature of 150oWith vegetable oil and processed within 3-5 minutes, preventing the formation of a crust on the surface of the processed product. Rapid penetration of the heat carrier (vegetable oil) into the fabric of the product. At this time, the liquid in the product rapidly evaporates. After extracting the product from the oil, it is displaced from the tissue of the treated product. This oil does not change the taste of the product. Next are cooking poultry for 9-12 min in the usual way. The total duration of cooking poultry, including pre-treatment in hot vegetable oil, 12-15 minutes When carrying out heat treatment of poultry by the method similar process takes 45-150 minutes An example of frying fish. Pieces purified washed fish with natural soda is varicella preheated to a temperature of 175oVegetable oil for 1-2 minutes, thus preventing the formation of a crust on the surface of the product. Next paneer, put in a pan and fry with spices 3-5 minutes until tender. The total duration of roasting fish on the claimed method is 4-7 minutes An example of stewing meat. Pieces of washed fresh meat with natural moisture content, thickness of 10 cm before quenching treated by total immersion in an open vessel with preheated to a temperature of 195oVegetable oil for 6-10 minutes, preventing the formation of a crust on the surface of the product. The vegetable oil as the fluid penetrates quickly into the fabric of the product, the liquid (juice) product intensively evaporating, creates a positive pressure inside the product to be processed, changing the structure of the tissue product. When removing meat from preheated to a temperature of 195oWith vegetable oil, it is displaced from the tissue product evaporating the remaining liquid product. Remains a small portion of the oil on the surface of the processed product. Next, the meat is stewed with spices for 20-30 minutes The total duration of stewing meat composition which is 120-210 minutes Example preparation of pilaf. The pieces are washed, sliced 1 cm thick meat with a natural moisture content is immersed in an open tank with preheated to a temperature of 195oWith vegetable oil and process for 1-2 minutes, thus preventing the formation of a crust on the surface of the meat. Next, the meat is fried with spices in another capacity within 2-4 minutes of Grain washed and saturated with moisture of the rice is fully immersed in an open tank with preheated to a temperature of 150oWith vegetable oil and process, preventing the formation of a crust on the surface of the product within 3-10 C. Next, the rice is immersed in a container of roasted meat, pour heated to a temperature of 99oWith water and cook for 3-5 minutes Then welded products (meat, rice and spices) stew for 2-3 minutes Total cooking time of rice, including with preparation products in the preheated vegetable oil is 8-13 min depending on type, category and grade of the products being processed. When cooking pilaf by the method similar process takes 35-60 minutes Thus the proposed method can reduce Aerostar thermal treatment of food products, mainly meat, fish and poultry, providing training product and subsequent basic treatment by roasting, and/or cooking and/or extinguishing, characterized in that before the main processing of the product carry out his complete immersion in an open vessel with preheated to a temperature of 150-195oWith vegetable oil to ensure rapid penetration of oil as heat carrier into the fabric of the processed product and make processing of oil, preventing the formation of a crust on the surface of the product.
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