HUT40753A - Method for producing meat product advantageously by using of materials of vegetable fibre - Google Patents

Method for producing meat product advantageously by using of materials of vegetable fibre

Info

Publication number
HUT40753A
HUT40753A HU841529A HU152984A HUT40753A HU T40753 A HUT40753 A HU T40753A HU 841529 A HU841529 A HU 841529A HU 152984 A HU152984 A HU 152984A HU T40753 A HUT40753 A HU T40753A
Authority
HU
Hungary
Prior art keywords
mixt
pref
meat
vegetable
mixed
Prior art date
Application number
HU841529A
Other languages
Hungarian (hu)
Other versions
HU193205B (en
Inventor
Arpad Szijarto
Laszlo Szigeti
Original Assignee
Arpad Szijarto
Laszlo Szigeti
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 Arpad Szijarto, Laszlo Szigeti filed Critical Arpad Szijarto
Priority to HU841529A priority Critical patent/HU193205B/en
Publication of HUT40753A publication Critical patent/HUT40753A/en
Publication of HU193205B publication Critical patent/HU193205B/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Meat prods. are prepd. with fibrous vegetable matter by adding to 75 wt.% based on the final prod. of pref. fresh and/or pre-cooled and pre-comminuted pork and/or beef and/or bacon 1.5-25.0 wt.% fibrous vegetable matter with 4 wt.% fibre content, pref. carrots or pasternac previously centrifuged to remove the juice. The vegetable matter is mixed slowly to the meat, pref. at 30 revolutions per minute. - The mixt. of prepd meat and vegetable fibres is ground in a screw mixer, preheated to 65-70 deg.C and made into an emulsion, 1.5-3.8 wt.% UHT milk protein is sprinkled over it and mixed in until uniformly dispersed. The mixt is flavoured according to its final use. The mixt. may be used as filling or as row mixt. It may be filled into synthetic skin and heat treated as sausage or meat loaf. - Dried vegetable can slo be used 2.5-10.0 pref. 3 wt.% carrots or 2.5-15, pref. 9.3 wt.% dried pasternac and 1.5-3.72 wt.% UHT milk protein are mixed, soaked for 10-20 hours, sepd. from the liquor and the fibrous material added to the meat mixt.
HU841529A 1984-04-20 1984-04-20 Method for producing meats by using of fibrous vegetable matters HU193205B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
HU841529A HU193205B (en) 1984-04-20 1984-04-20 Method for producing meats by using of fibrous vegetable matters

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
HU841529A HU193205B (en) 1984-04-20 1984-04-20 Method for producing meats by using of fibrous vegetable matters

Publications (2)

Publication Number Publication Date
HUT40753A true HUT40753A (en) 1987-02-27
HU193205B HU193205B (en) 1987-08-28

Family

ID=10954888

Family Applications (1)

Application Number Title Priority Date Filing Date
HU841529A HU193205B (en) 1984-04-20 1984-04-20 Method for producing meats by using of fibrous vegetable matters

Country Status (1)

Country Link
HU (1) HU193205B (en)

Also Published As

Publication number Publication date
HU193205B (en) 1987-08-28

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Legal Events

Date Code Title Description
HU90 Patent valid on 900628
HMM4 Cancellation of final prot. due to non-payment of fee