Sandwich paste

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, CO2-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, CO2extracts 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, as well as cereals - rice, with the components which you 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

CO2-Bay leaf extract 0,04

CO2-Basil extract augenringe 0,04

CO2-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.

The appreciation is 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, CO2extracts 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:

liver 20

scraps of pork 10

dry protein cake mix 4

milk powder 3

chickpeas 2

figure 5

beets 10

zucchini 10

onions 10

CO2-Bay leaf extract 0,04

CO2-Basil extract augenringe 0,04

CO2-extract of dill 0,02

preparation of biomass micromycete

Mortierella gamsii 1

salt 1,5

water 26



 

Same patents:

FIELD: food-processing industry, in particular, production of gerodietary food concentrate of first dinner course with organoleptical properties similar to those of fish chowder.

SUBSTANCE: method involves preparing and mixing dried cabbage, tomato, onion, carrot and edible salt; during mixing procedure, additionally introducing fermentolysate and acid hydrolysate of fish processing wastes, soya texturizer, bean flour, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella spinosa var. sterilis microorganism biomass; packing resultant mixture. Preparation of Mortierella spinosa var. sterilis is produced by joining of first extract obtained by extracting of dried microorganism biomass with the use of non-polar extractant in above-critical state with solid residue produced by further extracting of microorganism biomass with the use of water, alkaline, water, acid, water, alkaline, and water.

EFFECT: increased content of nutritive substances in gerodietary food in readily digestible form.

FIELD: food-processing industry, in particular, production of gerodietary foods.

SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; during mixing, additionally introducing fish farce, amaranth flour, corn groats, CO2-extract of dill and celery, ground pyloric appendages of pike, and preparation produced from Mortierella marburgensis micromycet biomass by sequential extracting thereof 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; packing resultant mixture. Components are used in dried state and introduced in predetermined amounts.

EFFECT: wider range and improved quality of gerodietary products.

FIELD: food-processing industry.

SUBSTANCE: method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; while mixing, additionally introducing fermentolysate of fish processing wastes, acid hydrolysate of fish processing wastes, soya texturizer, bean flour, sorghum groats, CO2-extract of dill and celery, rape-seed oil and specific preparation; packing resultant mixture. Specific preparation is produced from Mortierella gamsii micromycet biomass by sequentially extracting thereof 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. Components are used in dried state and are added in predetermined amounts.

EFFECT: wider range of gerodietary products.

FIELD: food-processing industry.

SUBSTANCE: method involves preparing raw material; preparing sugar syrup and introducing specific preparation in an amount of 0.2-0.5% by weight of canned product; charging raw material into cans, sealing and sterilizing. Said preparation is produced from Pythium coloratum micromycet biomass processed by predetermined method.

EFFECT: improved organoleptical properties and reduced corrosive activity of base product.

2 tbl

FIELD: food-processing industry.

SUBSTANCE: method involves preparing raw material; preparing sugar syrup and introducing specific preparation in an amount of 0.2-0.5% by weight of canned product; charging raw material into cans, sealing and sterilizing. Said preparation is produced from Pythium ultimum micromycet biomass processed by predetermined method.

EFFECT: improved organoleptical properties and reduced corrosive activity of base product.

2 tbl

FIELD: production of structured food products from raw plant material.

SUBSTANCE: method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen and preparation produced by sequential extracting of Mortierella spinosa 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, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product.

EFFECT: reduced consumption of texturizer.

FIELD: production of structured food products from raw plant material.

SUBSTANCE: method involves preparing components; separating and rubbing citrus fruit peel; expressing citrus fruit juice; preparing sugar syrup; introducing rubbed citrus fruit peel, texturizer and expressed citrus fruit juice into sugar syrup; cooling and forming resultant mixture for obtaining of base product. Texturizer is mixture of carrageen 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, with weight ratio of carrageen to preparation of Mortierella gamsii micromycet biomass being 7:6. Said preparation is used in an amount of 1.3% by weight of base product.

EFFECT: reduced consumption of texturizer.

FIELD: food industry.

SUBSTANCE: fruit elder (Sambucus) should be prepared by applying carriginan as a structure-forming agent along with a preparation obtained out of Pythium insidiosum micromycete biomass by the preset technology at the ratio by weight being 4:3. The present innovation enables to decrease the expenses of a structure-forming agent at keeping structural-mechanical and organoleptic properties of the target product.

EFFECT: higher efficiency.

FIELD: canned food industry.

SUBSTANCE: the present innovation deals with cryoconservation technology of juicy plant raw material due to freezing. Before freezing plant raw material should be treated with preparation obtained out of Mortierella parvispora micromycete biomass by the preset technology. Then plant raw material should be kept for about 2-5 h. The innovation provides lower decrease of moisture-retaining capacity.

EFFECT: more prolonged ultimate terms of storage.

FIELD: agriculture, biological plant protection.

SUBSTANCE: vegetating plants of Solanaceae species should be sprayed with Steirnernema feltiae suspension at addition of a preparation obtained out of Mortierella nanhalensis micromycete biomass as an antioxidant due to the preset technology. The quantity of the preparation corresponds to 0.2-1% against suspension weight.

EFFECT: higher efficiency of protection.

FIELD: food-processing and public catering industry.

SUBSTANCE: method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

EFFECT: improved organoleptical, physicochemical and dietary properties, increased nutritive and biological value and prolonged shelf life of sausage product.

3 tbl, 1 ex

FIELD: meat industry, in particular, method for salting of meat in the process of manufacture of meat products, such as sausages or products from whole muscular raw material.

SUBSTANCE: method involves preparing salt brine including edible salt; activating brine by providing through processing in casing-type cavitational reactor or portion processing in casing-free cavitational reactor; mixing activated brine with raw meat material, with activation procedure being provided at ratio of maximal amplitude of acoustic wave pressure inside reactor to hydrostatic pressure inside reactor in the range of 2 to 23; mixing resultant activated brine with raw meat material in the process of grinding of raw material, or by dosed feeding of activated salt brine into preliminarily ground raw meat material, or by injecting activated salt brine into whole muscular meat, or by dipping whole muscular meat into activated salt brine. Method allows inorganic moisture-retention additives and color stabilizing additives to be excluded from salt brine and, accordingly, from ready product, or content of said substances to be reduced, content of flavor additives and preservatives, in particular, salt to be decreased.

EFFECT: reduced content of flavor additives, decreased salting time, provision for keeping of traditional taste and appearance and improved quality of ready product.

7 cl, 2 tbl, 3 ex

FIELD: food-processing industry, in particular, meat industry.

SUBSTANCE: method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

EFFECT: low cooking property and increased yield of ready product owing to reduced amount of wastes, improved quality of product owing to balanced chemical composition of farce, and simplified production process.

5 cl, 1 tbl, 6 ex

Sandwich paste // 2243703

FIELD: food-processing industry.

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

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

Sandwich paste // 2243702

FIELD: food-processing industry.

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

EFFECT: harmonized organoleptical properties of product and improved assimilation of nutritive substances.

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.

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

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 spinosa var. sterilis micromycet biomass by predetermined process, edible salt and water.

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

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes
The invention relates to the production of sausages without casings

The invention relates to the meat industry and can be used for storage of cooked sausages in permeable membranes

FIELD: food-processing and public catering industry.

SUBSTANCE: method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

EFFECT: improved organoleptical, physicochemical and dietary properties, increased nutritive and biological value and prolonged shelf life of sausage product.

3 tbl, 1 ex

Up!