Sandwich paste. RU patent 2246877.
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Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, 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, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
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Method for producing of mixture for gerodietary food / 2246875 Method involves mixing dried fish farce, cabbage, tomato, amaranth flour, onion, carrot, corn groats, ground pike's pyloric appendages, edible salt, CO2-extracts of dill and celery, and preparation produced from Mortierella dichotoma micromycet biomass by predetermined process; packing resultant mixture. Method allows concentrate to be produced, which may be used as first dinner course. |
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Method for producing of gerodietary food / 2246874 Method involves mixing dried fermentolysate and acidic hydrolysate of fish processing wastes, soya texturate, cabbage, tomato, bean flour, onion, carrot, sorghum groats, CO2-extracts of dill and celery, rape oil and preparation produced from Mortierella nigrescens microorganism biomass by predetermined process; packing resultant mixture. |
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Method for producing of combined gerodietary food / 2246873 Method involves mixing dried fermentolysate of fish farce, cabbage, tomato, bean flour, onion, carrot, groats of sorghum, edible salt, CO2-extracts of dill and celery, and rape oil; packing mixture. Method allows concentrate to be produced, which may be used as first dinner course. |
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Method for producing of combined product for gerodietary feeding / 2246871 Method involves mixing dried fermentolysate of fish farce, cabbage, tomato, amaranth flour, onion, carrot, corn groats, edible salt, CO2-extracts of dill, celery and preparation produced from Mortierella hygrophila micromycet biomass by predetermined process; packing resultant mixture. Method allows novel product in the form of concentrate for first dinner course to be obtained. |
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Method for manufacturing canned stewed fruit / 2246859 The present innovation deals with preparing raw material and sugar syrup with a preparation in its composition at the quantity of 0.2-0.5% against the weight of canned food obtained out of Pythium gracile micromycete biomass according to the preset technique, followed by packaging, sealing and sterilization. The innovation provides improved organoleptic properties and decreased corrosive activity of a target product. |
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Method for manufacturing fruit elder / 2246857 The present innovation deals with technology for manufacturing structured food products. On should prepare components, remove inedible sections of fruits followed by baking or boiling process. Then come grating, addition of sugar and egg albumen, churning and introduction of a structure-forming agent as the mixture of carraginan and a preparation obtained due to successive extracting Mortierella verticillata micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, the above-mentioned mixture should be applied at the quantity of 1% against the weight of prepared product and their ratio is being 4:3 by weight. On introducing the solution of structure-forming agent one should repeat churning and forming at cooling at obtaining the target product. The present innovation enables to decrease the expenses of structure-forming agent applied. |
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Method for manufacturing fruit elder / 2246856 The present innovation deals with applying the mixture of carraginan and a preparation obtained out of Mortierella gamsii micromycete biomass according to the preset technique as a structure-forming agent at weight ratio being 4:3. The innovation enables to decrease the expenses of structure-forming agent at keeping structural-mechanical and organoleptic properties of a target product. |
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Method for producing of jelly from fresh fruit or berries / 2246855 Method involves preparing components; squeezing juice from fruit or berries; cooking pomace; sieving concoction; adding sugar into concoction and producing syrup; introducing structurizer; boiling; sieving; introducing squeezed juice and forming jelly by cooling. Structurizer is mixture of gelatin and preparation produced by sequential extracting of Mortierella spinosa var. sterilis 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. Weight ratio of gelatin and preparation of Mortierella spinosa var. sterilis micromycet biomass is 8:7. Structurizer is added in an amount of 1.5% by weight of product to be prepared. |
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Method for manufacturing canned food "natural fruits" / 2246854 The method deals with preparing raw material, its packaging together with boiled water. Before packaging, on should supplement boiled water with a preparation obtained due to successive extracting Mortierella exigua micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue at the quantity of 0.2-0.5% against the weight of canned food. Then come sealing and sterilization. The method enables to decrease corrosive activity of a target product. |
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Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, 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, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
 Meat-based composition for producing of baby foods / 2245664Composition includes trimmed deer gammon, soya vegetable oil, cereal crop groats, carrot, bulb onion, sugar, edible salt, and water. Components are used in predetermined ratio. |
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Sandwich paste / 2245663 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. |
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Method for producing of cooked sausage with vegetable additive / 2245662 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. |
 Method for manufacture of meat products / 2245624Method 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. |
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Method for preparing of meat pockets / 2243704 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. |
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Sandwich paste / 2243703 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. |
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Sandwich paste / 2243702 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. |
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Meat-and-vegetable paste / 2243701 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. |
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Meat-and-vegetable paste / 2243700 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. |
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Sandwich paste / 2246876 Sandwich paste composition comprises meat, liver, bulb onion, groats, and edible salt. Composition further involves dry milk, dry protein semi-finished product, chick-pea, beet, squash, CO2-extract of laurel leaf, eugenolic basil and dill, 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, and water. Meat are pork cuttings and groats is rice. Above components are used in predetermined ratio. |
FIELD: food-processing industry, in particular, sandwich paste composition.
SUBSTANCE: sandwich paste composition comprises liver, pork cuttings, dry protein semi-finished product, dry milk, chick-pea, rice, beet, squash, bulb onion, CO2-extract of laurel leaf, CO2-extract of eugenelic basil, CO2 extract of dill, preparation produced by sequential extracting of Mortierella exigua 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, edible salt, and water.
EFFECT: soft taste and aroma and improved digestion of sandwich paste provided by selected ratio of used components.
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, the Technology of production of natural food dyes and their application in the production of meat products. Abstract Diskin-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 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 exigua 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, and as cereals - rice, the components have the following proportion by weight:
liver 20scraps of pork 10
dry protein cake mix 4
milk powder 3
chickpeas 2
figure 5 beets 10zucchini 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 exigua 1
salt 1,5 water 26Dry biomass micromycete Mortierella exigua 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 exigua 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: