GROUND MEAT PLANT 'Zavolzhskaya' modes of production minced MEAT-VEGETABLE 'Zavolzhskaya', burgers MEAT-VEGETABLE 'Zavolzhskaya' modes of production Cutlets MEAT-VEGETABLE 'Zavolzhskaya'

摘要

1.method of production of minced meat u043cu00a0u0441u043e - plant, u0445u0430u0440u0430u043au0442u0435u0440u0438u0437u0443u044eu0449u0438u0439u0441u00a0 in that it provides for the preparation of u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 u0436u0438u043bu043eu0432u0430u043du043du043eu0439 manually u0433u043eu0432u00a0u0434u0438u043du044b, u043cu044bu0448u0435u0447u043du0430u00a0 tc anh which contains a fraction of connective and adipose tissues of not more than 20%.through the mechanical processing of the source u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 u0434u043bu00a0 u0443u043bu0443u0447u0448u0435u043du0438u00a0 structural mechanical properties of connective tissue in other u0441u043eu0434u0435u0440u0436u0430u0449u0435u0439u0441u00a0 therein m the source u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 on u0432u043eu043bu0447u043au0435 diameter holes off lattice 16 - 25 mm.and then in the subsequent mechanical u0434u043eu0436u0438u043bu043eu0432u043au0438 grinded u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 consisting of a single technological process of connective tissue with the remnants of the u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 and fat tissue and for additional u0438u0437u043cu0435u043bu044cu0447u0435u043du0438u0435u043c and allocation of u0432u044bu043fu0440u0435u0441u0441u043eu0432u044bu0432u0430u0435u043cu043eu0439 in mechanical u0434u043eu0436u0438u043bu043eu0432u043au0435 through u043fu0435u0440u0444u043eu0440u0438u0440u043eu0432 u0430u043du043du0443u044e surface with the size of the holes 2 to 3 mm of mechanically processed u0444u0430u0440u0448u0435u0432u043eu0439 mthe mass media of me content of connective and adipose tissue.the lower u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 in their original u043cu00a0u0441u043du043eu043c raw material followed by mixing for u0444u0430u0440u0448u0435u0432u043eu0439 u043cu00a0u0441u043du043eu0439 mass and further of connective tissue with the os u0442u0430u0442u043au0430u043cu0438 u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 and adipose tissue and obtaining u043cu00a0u0441u043du043eu0433u043e minced meat of u0433u043eu0432u00a0u0434u0438u043du044b of connective and adipose tissue mass of not more than 20%, and improved structural and mechanical properties.the preparation of u0436u0438u043bu043eu0432u0430u043du043du043eu0439 u0441u044bu0440u044cu00a0 pork fat, as well as the components of the plant u0441u044bu0440u044cu00a0: protein soy u0433u0438u0434u0440u0430u0442u0438u0440u043eu0432u0430u043du043du043eu0433u043e, onions, onion, bread wheat, and so as u00a0u0438u0446 chicken or melange, salt and cooking food, spices and u043fu0440u00a0u043du043eu0441u0442u0435u0439 and u043cu00a0u0441u043du043eu0435 raw materials from u0433u043eu0432u00a0u0434u0438u043du044b, raw pork, and bread u043fu0448u0435u043d hydrated protein soy ical use ratio, u0441u043eu0441u0442u0430u0432u043bu00a0u044eu0449u0435u043c 1: (2.1 3.8): (1.07 - 2.2), (0,9 - 1.9), preparation u043cu00a0u0441u043e - vegetable stuffing prepared by u0441u043cu0435u0448u0438u0432u0430u043du0438u00a0 all components with the addition of water or u043bu044cu0434u043eu0432u043eu0434u00a0u043du043eu0439 mixtures of up to 30% of the amount of u0440u043du043eu0439 mass u043fu0435u0440u0435u043cu0435u0448u0438u0432u0430u0435u043cu044bu0445 components with subsequent cooling and packaging.;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the u0433u043eu0432u00a0u0434u0438u043du0443 pork and raw materials used in u043eu0441u0442u044bu0432u0448u0435u043c, or cold, or u0440u0430u0437u043cu043eu0440u043eu0436u0435u043du043du043eu043c u0441u043eu0441u0442u043eu00a0u043du0438u0438.;3. way on any of the u043fu043f.1 and 2, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 as raw materials for preparing minced pork u043cu00a0u0441u043e land are at the u0432u043eu043bu0447u043au0435 diameter holes u0432u044bu0445u043eu0434u043d oh the bars 2 to 3 mm.;4. way on any of the u043fu043f.1 - 3, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 as shown with the rest of the u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 connective tissue and adipose tissue are u043fu0440u0435u0438u043cu0443u0449u0435u0441u0442u0432u0435u043d further but u0432u043eu043bu0447u043au0435 diameter holes off lattice 2 - 3 mm, or u043au0443u0442u0442u0435u0440u0435 mode u0440u0435u0437u0430u043du0438u00a0 or colloid mill to obtain particles of connective tissue with time the mayor, not exceeding 3 mm.;5. way on any of the u043fu043f.1 - 4, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, when cooking u043cu00a0u0441u043e - vegetable stuffing, further use of bread crumbs or u0441u0443u0445u0430u0440u043du0443u044e flour in it u0441u043eu0441u0442u0430u0432u043bu00a0u044eu0449u0435u043c with 4 to 6% at 100 kg u0441u044bu0440u044cu00a0 u0434u043bu00a0 minced meat and u0432u043du043eu0441u00a0u0442 them directly in the u043fu0435u0440u0435u043cu0435u0448u0438u0432u0430u043du0438u0438 components u043cu00a0u0441u043e - vegetable stuffing.;6. way on any of the u043fu043f.1 - 5, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, use fresh raw onions shredded.;7. way on any of the u043fu043f.1 - 6, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, when cooking u043cu00a0u0441u043e - vegetable stuffing, using u043bu044cu0434u043eu0432u043eu0434u00a0u043du043eu0439 ice use mixtures of up to 20% of the the reception of the water used.;8. way on any of the u043fu043f.1 - 7, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, when cooking u043cu00a0u0441u043e - vegetable stuffing, mixing the components u043fu0440u043eu0432u043eu0434u00a0u0442 within 5 to 8 min before the u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0 one a mass with a temperature of - 2c and 2c.;9. way on any of the u043fu043f.1 - 8, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, before cooling u043cu00a0u0441u043e - vegetation ground vialing up to pieces, a mass (250,0u00b15), or (1000,0u00b110) g in the parchment, and if u043fu043eu0434u043fu0435u0440u0433u0430u043cu0435u043du0442 or polyethylene film or mass from 100 g to (1000,0 u0433u00b13)% in the receptacle of the polystyrene.;10. way on any of the u043fu043f.1 - 9, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, before packing u043cu00a0u0441u043e - floral u043fu043eu0434u043cu043eu0440u0430u0436u0438u0432u0430u044eu0442 ground temperatures in thicker product - (3,5u00b11) within (0,5u00b10,1) hours u0441u043au043eu0440u043eu043cu043eu0440u043eu0437u0438u043bu044cu043du044bu0445 machines in the air temperature (30u0441u00b11) and the speed of its u0434u0432u0438u0436u0435u043du0438u00a0 (3,5u00b10,5) m / c or over (4u00b10,5) hours in u043fu043eu0434u043cu043eu0440u0430u0436u0438u0432u0430u043du0438u0438 cell with temperature - (1) 2u0441u00b11).;11. way on any of the u043fu043f.1 - 9, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, before packing u043cu00a0u0441u043e - vegetation ground frozen in u0441u043au043eu0440u043eu043cu043eu0440u043eu0437u0438u043bu044cu043du043eu043c apparatus with temperature (30u0441u00b11) and the speed of his u0434u0432u0438u0436u0435u043du0438u00a0 (3,5u00b10,5) m / s for a (1,5u00b10,5) hours or in the cold room temperature (23u00b11) with forced air u0446u0438u0440u043au0443u043bu00a0u0446u0438u0435u0439 during (2,0u00b10,5) hours before the temperature in the column product - (18u00b11).;12. it u043cu00a0u0441u043e - floral "zavolzhsky", u0445u0430u0440u0430u043au0442u0435u0440u0438u0437u0443u044eu0449u0438u0439u0441u00a0 because he received way on any of the u043fu043f.1 - 11.;13.method of production of cutlets u043cu00a0u0441u043e - plant, u0445u0430u0440u0430u043au0442u0435u0440u0438u0437u0443u044eu0449u0438u0439u0441u00a0 in that it provides for the preparation of u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 u0436u0438u043bu043eu0432u0430u043du043du043eu0439 manually u0433u043eu0432u00a0u0434u0438u043du044b, u043cu044bu0448u0435u0447u043du0430u00a0 tc anh which contains a fraction of connective and adipose tissues of not more than 20%.through the mechanical processing of the source u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 u0434u043bu00a0 u0443u043bu0443u0447u0448u0435u043du0438u00a0 structural mechanical properties of connective tissue in other u0441u043eu0434u0435u0440u0436u0430u0449u0435u0439u0441u00a0 therein m the source u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 on u0432u043eu043bu0447u043au0435 diameter holes off lattice 16 - 25 mm.and then in the subsequent mechanical u0434u043eu0436u0438u043bu043eu0432u043au0438 grinded u043cu00a0u0441u043du043eu0433u043e u0441u044bu0440u044cu00a0 consisting of a single technological process of connective tissue with the remnants of the u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 and fat tissue and for additional u0438u0437u043cu0435u043bu044cu0447u0435u043du0438u0435u043c and allocation of u0432u044bu043fu0440u0435u0441u0441u043eu0432u044bu0432u0430u0435u043cu043eu0439 in mechanical u0434u043eu0436u0438u043bu043eu0432u043au0435 through u043fu0435u0440u0444u043eu0440u0438u0440u043eu0432 u0430u043du043du0443u044e surface with the size of the holes 2 to 3 mm of mechanically processed u0444u0430u0440u0448u0435u0432u043eu0439 mthe mass media of me content of connective and adipose tissue.the lower u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 in their original u043cu00a0u0441u043du043eu043c raw material followed by mixing for u0444u0430u0440u0448u0435u0432u043eu0439 u043cu00a0u0441u043du043eu0439 mass and further of connective tissue with the os u0442u0430u0442u043au0430u043cu0438 u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 and adipose tissue and obtaining u043cu00a0u0441u043du043eu0433u043e minced meat of u0433u043eu0432u00a0u0434u0438u043du044b of connective and adipose tissue mass of not more than 20%, and improved structural and mechanical properties.the preparation of u0436u0438u043bu043eu0432u0430u043du043du043eu0439 u0441u044bu0440u044cu00a0 pork fat, as well as the components of the plant u0441u044bu0440u044cu00a0: protein soy u0433u0438u0434u0440u0430u0442u0438u0440u043eu0432u0430u043du043du043eu0433u043e, onions, onion, bread wheat, and so as u00a0u0438u0446 chicken or melange, salt and cooking food, spices and u043fu0440u00a0u043du043eu0441u0442u0435u0439 and u043cu00a0u0441u043du043eu0435 raw materials from u0433u043eu0432u00a0u0434u0438u043du044b, raw pork, and bread u043fu0448u0435u043d hydrated protein soy ical use ratio, u0441u043eu0441u0442u0430u0432u043bu00a0u044eu0449u0435u043c 1: (2.1 3.8): (1.07 - 2.2), (0,9 - 1.9), preparation u043cu00a0u0441u043e - vegetable stuffing prepared by u0441u043cu0435u0448u0438u0432u0430u043du0438u00a0 all components with the addition of water or u043bu044cu0434u043eu0432u043eu0434u00a0u043du043eu0439 mixtures of up to 30% of the amount of u0440u043du043eu0439 mass u043fu0435u0440u0435u043cu0435u0448u0438u0432u0430u0435u043cu044bu0445 components with subsequent u0444u043eu0440u043cu043eu0432u0430u043du0438u0435u043c cutlets, u043fu0430u043du0438u0440u043eu0432u0430u043du0438u0435u043c, cooling and packaging.;14. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 p.13, so that u0433u043eu0432u00a0u0434u0438u043du0443 pork and raw materials used in u043eu0441u0442u044bu0432u0448u0435u043c, or cold, or u0440u0430u0437u043cu043eu0440u043eu0436u0435u043du043du043eu043c u0441u043eu0441u0442u043eu00a0u043du0438u0438.;15. way on any of the u043fu043f.13 and 14, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 as raw materials for preparing minced pork u043cu00a0u0441u043e land are at the u0432u043eu043bu0447u043au0435 diameter holes. noah bars 2 to 3 mm.;16. way on any of the u043fu043f.13 - 15, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 as shown with the rest of the u043cu00a0u0441u043du043eu0439 u043cu00a0u043au043eu0442u0438 connective tissue and adipose tissue are an advantage does the u0432u043eu043bu0447u043au0435 diameter holes off lattice 2 - 3 mm, or u043au0443u0442u0442u0435u0440u0435 mode u0440u0435u0437u0430u043du0438u00a0 or colloid mill to obtain particles of connective tissue with ra u0437u043cu0435u0440u0430u043cu0438 not exceeding 3 mm.;17. way on any of the u043fu043f.13 - 16, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, use fresh raw onions shredded.;18. way on any of the u043fu043f.13 u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 17, so that the cooking u043cu00a0u0441u043e - vegetable stuffing, using u043bu044cu0434u043eu0432u043eu0434u00a0u043du043eu0439 ice using mixture of up to 20% of t the reception quantity of water used.;19. way on any of the u043fu043f.13 - 18, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, when cooking u043cu00a0u0441u043e - vegetable stuffing, mixing the components u043fu0440u043eu0432u043eu0434u00a0u0442 within 5 to 8 min before the u043eu0431u0440u0430u0437u043eu0432u0430u043du0438u00a0 alone u043eu0440u043eu0434u043du043eu0439 mass with temperatures from - 2c and 2c.;20. way on any of the u043fu043f.13 - 19, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 what you u0444u043eu0440u043cu0443u044eu0442 mass from (50u00b11), to (100u00b12), while in the u0444u043eu0440u043cu043eu0432u0430u043du0438u0438're breaded patties using u043fu0430u043du0438u0440u043eu0432u043eu0447u043du044bu0445 mixtures, preferably u043fu0430u043du0438u0440u043eu0432u043eu0447u043du044bu0445 biscuit.;21. way on any of the u043fu043f.13 - 20, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, pre packaged meat u043cu00a0u0441u043e - vegetable u043fu043eu0434u043cu043eu0440u0430u0436u0438u0432u0430u044eu0442 to temperature in thicker product - (3,5u00b11) within (0,5u00b10,1) cha sa in u0441u043au043eu0440u043eu043cu043eu0440u043eu0437u0438u043bu044cu043du044bu0445 machines in the air temperature (30u0441u00b11) and its speed u0434u0432u0438u0436u0435u043du0438u00a0 (3,5u00b10,5) m / sec.;22. way on any of the ap.13 - 20, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0, pre packaged meat u043cu00a0u0441u043e - vegetable frozen in u0441u043au043eu0440u043eu043cu043eu0440u043eu0437u0438u043bu044cu043du043eu043c apparatus with temperature (30u0441u00b11) and the speed of its u0434u0432u0438u0436 u0435u043du0438u00a0 (3,5u00b10,5) m / s for a (1,5u00b10,5) hours or in the cold room temperature (23u00b11) with forced air u0446u0438u0440u043au0443u043bu00a0u0446u0438u0435u0439 within (2,0u00b10,5).with the freezing temperature in the column u043fu0440u043eu0438u0437u0432u043eu0434u00a0u0442 chops to product (18u00b11).;23. you u043cu00a0u0441u043e - vegetable "u0437u0430u0432u043eu043bu0436u0441u043au0438u0435", u0445u0430u0440u0430u043au0442u0435u0440u0438u0437u0443u044eu0449u0438u0435u0441u00a0 because they received way on any of the u043fu043f.13 - 22.;24. patties p.23, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0435u0441u00a0 because they contain components in the following proportion kg to 100 kg of stuffing u043cu00a0u0441u043e land:;u0433u043eu0432u00a0u0434u0438u043du0430 u0436u0438u043bu043eu0432u0430u043du043du0430u00a0, which u043cu044bu0448u0435u0447u043du0430u00a0 fabric;contains a fraction of the;adipose tissue and not more than 20% 8.0 - 12.0;pork u0436u0438u043bu043eu0432u0430u043du043du0430u00a0 u0436u0438u0440u043du0430u00a0 26.0 - 30.;protein soy hydrated - 17.0 13.0;onions fresh peeled 5.0 - 6.0;crumbs u043fu0430u043du0438u0440u043eu0432u043eu0447u043du044bu0435 4.0 - 6.0;bread wheat 11.0 - 15.0;melange u00a0u0438u0447u043du044bu0439 or u00a0u0439u0446u043e chicken 4.0;salt u043fu043eu0432u0430u0440u0435u043du043du0430u00a0 u043fu0438u0449u0435u0432u0430u00a0 1.1 - 1.3;spices and u043fu0440u00a0u043du043eu0441u0442u0438 0.1 - 0.2