Meatless food products and method of their production

摘要

The notification concerns meat-free sausage which is a mixture of a meat-and-bone meal composed of mushrooms, favourably sideways in weight from 20 to 90%,the constituents in the form of: wheat protein, whether in the form of gluten, or chicken egg protein, or starch additive, potato starch, or maize in weight from 5 to 30% mixed with water in proportion to 5 to 50%,and seasonings in proportion by weight from 1 to 10%. The notification shall also cover meat-free sausage constituting a blend of meat-and-bone meal consisting of seeds and grains, including leguminous vegetables (favourably digested, lentils or oilseeds) for pumpkins, sunflowers, turnips i n weight from 10 to 90%,supplemented with wheat protein, preferably in the form of gluten, or chicken egg protein, or starch, potato starch, or maize in weight from 5 to 30% mixed with water in proportion to 5 to 50%,and seasonings in proportion by weight from 1 to 10%. The notification shall also cover meat-free sausage, which is a mixture of meat-and-bone meal consisting of seeds and grains, including leguminous plants (positive liquids, lentils, or oilseeds) favouring pumpkins, sunflowers, turnips i n weight from 10 to 90%;mushrooms favourably side-dish in weight from 20 to 90% wheat protein, favourably in the form of gluten, or chicken egg protein, or starch favourably in the form of potato starch, or maize in weight from 5 to 30% mixed with water in proportion from 5 to 50%;and spices in proportion by weight from 1 to 10%. The mixture shall be supplemented by high protein constituents in the form of isolates, or extracts or extrudes of leguminous plants, by weight of 3 to 15%,and water in weight from 5 to 50% is replaced, or supplemented with cereal germ, beneficial to rye flour. The mixture may be supplemented by a bastion of quail beet or a blended pickled quail beet in proportion by weight from 2 to 10%,and vegetables in weight to 30%. The notification shall also cover the production method of meat-free sausage in which the mixture formed by the combination of ingredients is broken down to form the carcass and such broken-down meat is fed into the shells to give the desired shape, and then kept in the kiln at a temperature from 80 to 230 st.C. or in a smoking chamber. The formed sausage is covered with a layer of alginate or other gel. Formal lean meat may be subjected to known processes typical of meat processing technology: smoking, drying, cooking,baking or baking.