http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2208985-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af4f2a0fa6cff74b0d1114a9641406ce |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate | 2002-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2208985-C1 |
| titleOfInvention | Smoked-baked brisket "klinskaya" and method for producing the same |
| abstract | FIELD: meat industry. SUBSTANCE: method involves separating brisket part free of ribs with layers and flesh lumps of up to 25 wt%; preparing salt brine and adding phosphate-containing preparation; salting raw meat by injecting with the use of multiple-needle injector, with temperature inside separated raw meat and temperature of salt brine at injector needle outlet ends being equal to one another or differing by no more than 1 C within temperature range of 1-4 C; leveling raw meat; imparting rectangular shape and rubbing with mixture of ground garlic and cracked black pepper; tying raw meat; hanging to holders and directing for thermal processing in hermetically sealed thermal chamber by slight drying for 40-60 min at temperature of 64-66 C and relative humidity of 28-30%; providing two-staged smoking-baking procedure: first stage involving smoking at temperature of 76-78 C and relative humidity of no more than 30% for 40- 60 min and second stage involving baking, during which temperature is increased up to 80-88 C, and processing until temperature inside brisket is 68-72 C, with following holding of brisket at set temperature in thermal chamber for 3-5 min. EFFECT: improved structural-mechanical and functional-processing properties of raw meat and, accordingly, increased quality, biological value and organoleptical properties of finished product due to reduced loss of proteins, mineral substances and vitamins, and reduced production cost. 9 cl, 1 tbl, 4 ex |
| priorityDate | 2002-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.