http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-132525-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05aa080f2f17104a7496bf79fb2dfc9f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2016-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac5b45348f5f1f733810c4c4b7dc89a7 |
| publicationDate | 2018-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-132525-A2 |
| titleOfInvention | PASTEURIZED SALAM WITH ADDED VEGETABLE OIL AND NUTS |
| abstract | The invention relates to a pasteurized salami, in which bacon has been replaced with vegetable oils and nuts, and to a process for obtaining it. The salami according to the invention contains 10.7 ... 13.5% total fat, the ratio of saturated fatty acids / unsaturated fatty acids is 0.17 / 0.23, a linoleic acid content of 4.3 ... 6.8 % of product, linolenic acid of 0.5 ... 0.9% of product, fatty acids ω 6 / fatty acids ω 3 of 7.3 ... 8.6, a vegetable sterol content of 28 ... 30 mg / 100 g lipids with a ratio of cholesterol / vegetable sterols of 1 ... 2, a vitamin E content of 1.33 ... 2.0 mg% and an unsaturated aldehyde content of 3.6 ... 4, 2%. The production process according to the invention has the following steps: a. Preparing the semisweet by chopping 64-70% pork, forming the meat emulsion to provide by adding 1,4 ... 1,8% salt, 10. .14 / ice, 8 ... 14% vegetable sunflower oil, corn and grape seed, 0.5 ... 2.0% milk protein, 0.11 ... 0.13% ingredients functional and antioxidant and finely crushed under vacuum to a maximum temperature of 10 ° C in the meat emulsion; b. preparation of the semisweet by grinding 52 ... 54% pork, 18 ... 22% bovine young meat with 10 ... 20% brine formed from 1,4 ... 1,8% salt , 0.4 ... 1.2% milk protein, 0.34 ... 0.58% functional ingredients and antioxidants, followed by 85% vacuum kneading at 3 ... 4 ° C , for 16-18 h; c. matured meat and 8 ... 10% walnut kernel are chopped to different sizes, and are kneaded with 25 ... 30% bran, after which the salami paste is subjected to filling operations, thermal treatments of warming, warm smoke , exhausting, boiling, charging, smoking and charging, aging for 24 ... 48 hours at 3 ... 4 ° C, vacuum packaging, pressurization at 600 MPa for 2 ... 3 min and storage. |
| priorityDate | 2016-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 235.