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METHOD FOR PRODUCING boiled sausages 'presidential'
METHOD FOR PRODUCING boiled sausages 'presidential'
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机译:生产“总统”煮香肠的方法
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1.method of production of cooked meat products for the preparation of the source u0441u044bu0440u044cu00a0 - u043du0435u0436u0438u0440u043du043eu0433u043e u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 and fat u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0, ambassador, u0438u0437u043cu0435u043bu044cu0447u0435u043du0438 e preparation of minced meat, molding and heat treatment, including processes of roasting add and cooking, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, ratio of raw materials: fat, lean u043cu00a0u0441u043du043eu0435 u00a0u0441u043du043eu0435 raw materials u0441u043eu0441u0442u0430u0432u043bu00a0u0435u0442 76: 24the primary components are next relative mas.%.;u0433u043eu0432u00a0u0434u0438u043du0430 u0436u0438u043bu043eu0432u0430u043du043du0430u00a0 i class or u043eu0434u043du043eu0441u043eu0440u0442u043du0430u00a0 36;u0433u043eu0432u00a0u0434u0438u043du0430 u0436u0438u043bu043eu0432u0430u043du043du0430u00a0 class 20;pork u0436u0438u043bu043eu0432u0430u043du043du00a0 u043du0435u0436u0438u0440u043du0430u00a0 20;pork u0436u0438u043bu043eu0432u0430u043du043du0430u00a0 u0436u0438u0440u043du0430u00a0 24;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the u0433u043eu0432u00a0u0434u0438u043du0443 tendon removed the class, u0438u0437u043cu0435u043bu044cu0447u0435u043du043du0443u044e on u0432u043eu043bu0447u043au0435 with 25 mm diameter holes in the ground at the end, u0432u0432u043eu0434u00a0u0442 u043au0443u0442u0442u0435u0440u043eu0432u0430u043du0438u00a0 and dc motors u0435u0448u0438u0432u0430u044eu0442 1 - 2 minutes.;3. way on any of the u043fu043f.1 and 2, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 in that it further u0432u0432u043eu0434u00a0u0442 food additive "u043fu0440u0435u0437u0438u0434u0435u043du0442u0441u043au0430u00a0 sausage" in the number of 1.2 kg per 100 kg of low sodium u0441u044bu0440u044cu00a0.
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