http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2386258-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_971d1e8e7c5f7e4ad5acc133ca496e5e |
| 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/A23B4-023 |
| filingDate | 2008-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13c898e54aff8b74ac9df2ae8d3a5807 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6925f4e6c3749ef2d34ef443f716806b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cca94b27bfbc6262e4f06f319790d155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_057e3ec97b115f0a32d6f4340343c7b3 |
| publicationDate | 2010-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2386258-C2 |
| titleOfInvention | Method of preparing composition for salting meat in manufacture of whole-muscular products |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to meat industry namely to methods of manufacturing whole-muscular products. The method involves preparing composition with a certain ratio. In order to produce collagen hydrolysate, tendons are first steeped in 2% lactic acid solution at 2±2°C with ratio of 1:3 for 24 hours. The swollen product is rinsed in running water until neutral ambient, crushed on a spinning top to 2-3 mm pieces. The crushed mass is chopped with ice with a ratio of chopped mass and ice being 1:2 until smooth. Solution of enzymatic agent "Food Collagenase" is added into the produced emulsion with enzyme mass fraction of 0.75% in the amount of 0.8% of the salting composition mass, the emulsion is held at 20-25°C for 3-6 hours. The obtained hydrolysate is chopped adding some water, filtered and the obtained filtrate is used for preparing meat slating composition. n EFFECT: invention ensures increase in nutritive value, improved organoleptic qualities, increased yield and better biological value of the product, intensified meat maturing, product containing dietary fibers similar to natural ones. n 1 tbl, 2 ex |
| priorityDate | 2008-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.