Process for producing meat bread

• Main Authors: MACARI Artur, SCRIPCARI Ion, TATAROV Pavel, GUDIMA Angela
• Format: Patent
• Language: English; Romanian; Russian
• Published: 30.04.2016
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to food industry, namely to a process for producing meat bread.The process, according to the invention, provides for the preparation of raw material by cooking beef meat for 20...25 min, blanching pork liver for 15...20 min at 90...100°C, cooling and crushing thereof together with pork lard, afterwards there follows cutting of the prepared raw material with the addition of walnut meal containing 35...45% of proteins, meat cooking broth, eggs, salt, sugar, black pepper, cardamom or nutmeg and fresh dill, dosage in forms and baking, at the same time the walnut meal is added in an amount of 5.0...9.0%, and the pork liver is taken in an amount of 15...25%. Invenţia se referă la industria alimentară, şi anume la un procedeu de obţinere a pâinii de carne.Procedeul, conform invenţiei, prevede pregătirea materiei prime prin fierberea cărnii de bovină timp de 20...25 min, blanşarea ficatului de porcină timp de 15...20 min la temperatura de 90...100 °C, răcirea şi mărunţirea acestora împreună cu slănină de porcină, după care urmează cuterizarea materiei prime pregătite cu adaos de şrot de nucă ce conţine 35...45% de proteine, bulion de la fierberea cărnii, ouă, sare, zahăr, piper negru, cardamon sau nucşoară şi mărar proaspăt, dozarea în forme şi coacerea, totodată şrotul de nucă se adaugă în cantitate de 5,0...9,0%, iar ficatul de porcină se ia în cantitate de 15...25%. Изобретение относится к пищевой промышленности, а именно к способу получения мясного хлеба.Способ, согласно изобретению, предусматривает подготовку сырья путем варки говяжьего мяса в течение 20...25 мин, бланширования свиной печени в течение 15...20 мин при температуре 90...100°С, их охлаждения и измельчения со свиным шпиком, после чего следует кутеризация подготовленного сырья с добавлением шрота грецкого ореха, содержащего 35...45% белка, бульона от варки мяса, яиц, соли, сахара, черного перца, кардамона или мускатного ореха и свежего укропа, дозировку в формы и выпечку, при этом шрот грецкого ореха добавляется в количестве 5,0...9,0%, а свиная печень берется в количестве 15...25%.