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1. 发明申请

WO0200037A3 INSTANT FOOD PRODUCT 审中-公开
标题翻译：即食食品
公开(公告)号：WO0200037A3
公开(公告)日：2002-10-17
申请号：PCT/RU0100183
申请日：2001-05-03
申请人： RYK MIHAIL ALEKSANDROVICH
发明人： RYK MIHAIL ALEKSANDROVICH
IPC分类号： A23B4/03 , A23L1/00 , A23L1/31 , A23L1/311 , A23L1/314 , A23L1/315 , A23L1/325 , A23L1/326
CPC分类号： A23B4/03 , A23L13/00 , A23L13/10 , A23L13/42 , A23L13/50 , A23L17/00 , A23P10/40
摘要： The inventive food product is made of meat from cattle, and/or rabbits, and/or poultry, and/or fish, and/or protein seafood and also of the mixture thereof. Raw food material can be of any grade of quality including off-standard quality with regard to fat. Said food product is produced by heating, crushing, forming and drying to a humidity point ranging between 3 and 5 %. A complex structure-forming additive and flavour additives are introduced into the heat-treated and crushed meat at a temperature ranging from 50 DEG C to 100 DEG C. The use of the complex additive for a food product enables additional moisture-conducting channels to be formed in the structure thereof, thereby increasing the porosity of the structure and improving moisture-conducting properties of the product. The inventive product is dried and has a storage duration approximately equal to one year without using specific storage conditions and packaging, and preserves high organoleptic qualities.
摘要翻译：本发明的食品由来自牛和/或兔肉，和/或家禽，和/或鱼和/或蛋白质海鲜以及它们的混合物的肉制成。生食材料可以具有任何等级的质量，包括与脂肪有关的不合格质量。所述食品通过加热，粉碎，成型并干燥至3至5％的湿度点来生产。将复杂的结构形成添加剂和香料添加剂在50℃至100℃的温度下引入热处理和粉碎的肉中。将复合添加剂用于食品可以使附加的导湿通道成为形成在其结构中，由此增加结构的孔隙率并改善产品的导湿性。本发明产品被干燥并且具有大约等于一年的储存时间，而不使用特定的储存条件和包装，并且保持高感官质量。

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