http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-731628-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d016d4d9229df21cd779ce43d1f3a400 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00 |
| filingDate | 1978-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1985-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3f5f4ddff0f374a2c91ee6188c510f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb64bc754d1bd78a8d8bc48835d333ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fa88f9eeba64705ee88b5358c984f3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3601081179d5a39596c01b6ebd8dd270 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_434fab5b1ad474e87c155c1da8b44c39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4540150070e37f1d5a013bb19f203bf2 |
| publicationDate | 1985-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-731628-A1 |
| titleOfInvention | Method of producing foodstuffs imitating products of natural meat |
| abstract | 1. A method of producing food products that imitate natural meat products, including the formation of protein dietary fibers containing flavoring, aromatic and coloring substances, laying the fibers to form a block from them, heating it to fuse the fibers, cooling and cutting the finished product into pieces characterized in that, in order to simplify the process and increase the nutritional value of the products, the formation of protein fibers and block. can be carried out simultaneously by preparing an aqueous two-phase dispersed system consisting of a dispersed phase and a dispersion medium containing protein, with a ratio of the viscosity of the dispersion medium to the dispersed phase from 1: 100 to 3x10: 1 followed by feeding the disperse system through a jet nozzle on the cylindrical rotating surface with simultaneous action of coagulum on it to precipitate the protein, while the nozzles are reciprocated along the generatrix of the cylindrical surface. 2. The method according to claim 1, wherein the deposition of protein using a dispersed system, the dispersed phase of which includes a protein selected from the group consisting of muscle protein crustaceans, globulins Soy beans and total baker's yeast protein are carried out by heating the cylindrical rotating surface to a temperature of 80-200 ° C. OK 3. The method according to claim 1, characterized in that coagulant is used to precipitate a protein when using a dispersed system, the dispersed phase of which includes a protein selected from the group consisting of crustacean muscle protein, casein, soybean globulin and total protein Baker's yeast, use a solution of food acids. 4. Method according to paragraphs. 1 and 3, characterized in that before cutting into pieces, the obtained |
| priorityDate | 1978-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.