http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2210944-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af4f2a0fa6cff74b0d1114a9641406ce |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 |
| filingDate | 2002-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2210944-C1 |
| titleOfInvention | Top-grade cooked minced sausage "sloyonaya klinskaya" (versions) and method for producing top-grade cooked minced sausage "sloyonaya klinskaya" (versions) |
| abstract | FIELD: meat industry. SUBSTANCE: according to first and second versions, method involves preparing farce for two kinds of cooked sausages; molding farce for producing sausage loafs by alternative layered placing onto side pork fat plate of cooked farce layers and interbedding with side pork fat layers coated with gelatin solution and layer of salted pork neck; providing thermal processing and cooling of sausage loafs. First version is characterized in that method involves preparing at least one kind of farce by using trimmed beef in the form of frozen blocks of top-grade trimmed beef and meat mass containing connective and fatty tissue in an amount corresponding to that of top-grade trimmed beef. Said meat mass is used in an amount of up to 10-50% by receipt weight of trimmed beef in cooked minced sausage. Ox and hog tongues are used in preparing of one of two kinds of farces. Second version is characterized in that trimmed beef is used in the form of frozen blocks of top-grade trimmed beef and meat mass containing connective and fatty tissue in an amount corresponding to that of top-grade trimmed beef. Meat mass is produced by pressing first-grade cooled trimmed meat through perforated surface with 2-3 mm size openings, said meat being additionally mechanically trimmed after manual trimming. Meat mass is added in an amount of 10-50% by receipt weight of trimmed sausage in cooked minced sausage. EFFECT: improved quality and stable properties of finished product. 25 cl, 4 ex |
| priorityDate | 2002-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.