Meat-and-vegetable paste. RU patent 2243701.

IPC classes for russian patent Meat-and-vegetable paste. RU patent 2243701. (RU 2243701):

A23L1/317 -

A23L1/314 -

Another patents in same IPC classes:

Meat-and-vegetable paste / 2243700
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Sandwich paste / 2245663
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FIELD: food-processing industry.

SUBSTANCE: meat-and-vegetable paste includes liver, pork cuttings, dry protein semi-finished product, dry milk, lentils, rice, beet, marrow, CO₂-extracts of laurel leaves, eugenol basil, dill, preparation produced from Mortierella nantahalensis micromycet biomass by predetermined process, edible salt and water.

EFFECT: soft taste and aroma, improved assimilation of nutritive substances.

The invention relates to the composition of the sandwich paste.

Famous meat pie containing beef, liver, carrots, peppers, onions, semolina, melted fat pork bone broth, salt, carrageenan, sodium nitrite, 2-extract of black pepper and dye (Aleshkevich US Technology for production of natural food dyes and their application in the production of meat products. Abstract of thesis. Ph.D. - Krasnodar: Kuban state University of technology, 2001, p.16-19).

The technical result of the invention to provide a new sandwich pasta with harmonious organoleptic properties and increased nutrient absorption. This result is achieved by the fact that meat pie containing meat, liver, onions, grits and salt, according to the invention additionally contains milk powder, dry protein cake mix, lentils, beets, zucchini, 2-extracts of Bay leaf, Basil augenringe and dill, the product obtained by sequential extraction of biomass micromycete rtierella nantahalensis nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, and water, as meat scraps of pork, and in as cereals rice, the components have the following proportion by weight:

liver 20

scraps of pork 10

dry protein cake mix 4

milk powder 3

lentils 2

figure 5 beets 10

zucchini 10

onions 10

2-Bay leaf extract 0,04

2 Basil extract augenringe 0,04

2-extract of dill 0,02

preparation of biomass micromycete

Mortierella nantahalensis 1

salt 1,5

water 26

Dry biomass micromycete Mortierella nantahalensis extracted with a nonpolar solvent, for example carbon dioxide or hexane, supercritical condition. At this stage, separating the first extract used in the future when receiving the drug. Further biomass sequentially extracted with water, alkali, water, acid, water, alkali and water. Obtained after completing all these stages of extraction of the solid residue combined with the first extract.

The paste is prepared according to the traditional technology by preparing and mixing prescription components, including dry protein of the intermediate product on THE 10.02.01.92.98, in a specified ratio by weight, homogenizing the mixture and spray in a wrapper or packaging in consumer packaging with subsequent sterilization.

The target product is a homogeneous mass of pink-gray spotting consistency with pleasant harmonious specific taste and aroma.

Improving the digestibility confirmed empirically. The cultivation of the test microorganism Tetrachimena pyriformis for 36 hours at 28°With the accumulation of biomass on the proposed product compared with the closest analogue was more than 14%.

Meat pie containing meat, liver, onions, grits and salt, characterized in that it additionally contains milk powder, dry protein cake mix, lentils, beets, zucchini, 2-extracts of Bay leaf, Basil augenringe and dill, the product obtained by sequential extraction of biomass micromycete Mortierella nantahalensis nonpolar solvent in the supercritical state, water, alkali, water, acid, water, alkali and water followed by combining the first extract from the solid residue, and water, as meat scraps of pork, as well as cereals rice while the components have the following proportion by weight: