PL445150A1 - Method of producing meat and vegetable products - Google Patents

Method of producing meat and vegetable products

Info

Publication number
PL445150A1
PL445150A1 PL445150A PL44515023A PL445150A1 PL 445150 A1 PL445150 A1 PL 445150A1 PL 445150 A PL445150 A PL 445150A PL 44515023 A PL44515023 A PL 44515023A PL 445150 A1 PL445150 A1 PL 445150A1
Authority
PL
Poland
Prior art keywords
kabanos
subjected
vegetable products
temperature
meat products
Prior art date
Application number
PL445150A
Other languages
Polish (pl)
Inventor
Anna Olewnik-Mikołajewska
Anna Bąk
Rafał Szumański
Original Assignee
Olewnik Spółka Z Ograniczoną Odpowiedzialnością
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Olewnik Spółka Z Ograniczoną Odpowiedzialnością filed Critical Olewnik Spółka Z Ograniczoną Odpowiedzialnością
Priority to PL445150A priority Critical patent/PL445150A1/en
Publication of PL445150A1 publication Critical patent/PL445150A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania wyrobów mięsno roślinnych o wysokiej zawartości części roślinnej w postaci batonów lub kabanosów. Sposób wytwarzania wyrobów mięsno roślinnych, gdzie przygotowuje się produkt zawierający mięso z kurczaka, wieprzowiny, indyka lub ich mieszanek, który miesza się z rozdrobnionymi warzywami lub roślinami strączkowymi i dodatkami stanowiącymi co najmniej 20% masy farszu, gdzie przygotowywany produkt poddaje się procesowi wędzenia i parzenia, charakteryzujący się tym, że uformowany jako baton lub kabanos produkt zapieka się na koniec procesu w temperaturze do 140°C, a następnie poddaje procesowi suszenia w temperaturze do 20°C przy wilgotności otoczenia 65%, czas suszenia wynosi około 24 h.The subject of the application is a method of producing plant-based meat products with a high content of plant parts in the form of bars or kabanos. A method of producing plant-based meat products, wherein a product containing chicken, pork, turkey or their mixtures is prepared, which is mixed with minced vegetables or legumes and additives constituting at least 20% of the mass of the stuffing, wherein the prepared product is subjected to a smoking and steaming process, characterized in that the product formed as a bar or kabanos is baked at the end of the process at a temperature of up to 140°C, and then subjected to a drying process at a temperature of up to 20°C at an ambient humidity of 65%, the drying time being about 24 h.

PL445150A 2023-06-06 2023-06-06 Method of producing meat and vegetable products PL445150A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL445150A PL445150A1 (en) 2023-06-06 2023-06-06 Method of producing meat and vegetable products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL445150A PL445150A1 (en) 2023-06-06 2023-06-06 Method of producing meat and vegetable products

Publications (1)

Publication Number Publication Date
PL445150A1 true PL445150A1 (en) 2024-12-09

Family

ID=93799855

Family Applications (1)

Application Number Title Priority Date Filing Date
PL445150A PL445150A1 (en) 2023-06-06 2023-06-06 Method of producing meat and vegetable products

Country Status (1)

Country Link
PL (1) PL445150A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL404881A1 (en) * 2013-07-29 2014-02-17 Szkola Glówna Gospodarstwa Wiejskiego Pork meat product and a method for its manufacture
PL407347A1 (en) * 2014-02-28 2014-11-24 Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Mass of meat and cold-cuts products containing α-linolenic acid, fiber and a plant sluice
CN110419685A (en) * 2019-08-02 2019-11-08 灵璧县童师傅食品有限公司 Five-cereal sausage and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL404881A1 (en) * 2013-07-29 2014-02-17 Szkola Glówna Gospodarstwa Wiejskiego Pork meat product and a method for its manufacture
PL407347A1 (en) * 2014-02-28 2014-11-24 Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie Mass of meat and cold-cuts products containing α-linolenic acid, fiber and a plant sluice
CN110419685A (en) * 2019-08-02 2019-11-08 灵璧县童师傅食品有限公司 Five-cereal sausage and preparation method thereof

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