Sandwich paste. RU patent 2245663.

IPC classes for russian patent Sandwich paste. RU patent 2245663. (RU 2245663):

A23L1/317 -

A23L1/314 -

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FIELD: food-processing industry, in particular, sandwich paste composition.

SUBSTANCE: sandwich paste composition includes meat, liver, bulb onion, groats, edible salt, dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO₂ extracts of laurel leaf, eugenol basil and dill, water and preparation produced by sequential extracting of Mortierella gamsii micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Pork cuttings are used as raw meat and rice is used as groats. Said components are used in predetermined ratio.

EFFECT: harmonious organoleptical properties and improved digestion of nutritive substances.

The invention relates to the composition of the sandwich paste.

Famous sandwich paste 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: Cube GTU, 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 the sandwich pasta containing meat, liver, onions, grits and salt, according to the invention additionally contains milk powder, dry protein cake mix, chickpeas, beets, zucchini, 2-extracts of Bay leaf, Basil augenringe and dill, the product obtained by sequential extraction of biomass micromycete Mortierella gamsii 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

chickpeas 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 gamsii 1

salt 1,5

water 26.

Dry biomass micromycete Mortierella gamsii 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.

Pasta cooked 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%.

Sandwich pasta containing meat, liver, onions, grits and salt, characterized in that it additionally contains milk powder, dry protein cake mix, chickpeas, beets, zucchini, 2-extracts of Bay leaf, Basil augenringe and dill, the product obtained by sequential extraction of biomass micromycete Mortierella gamsii 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 a meat - scraps of pork, as well as cereals - rice, the components have the following proportion by weight: