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Information × Registration Number 0215U004475, 0114U006412 , R & D reports Title Development of the draft of normative documents for meat jelly prodycts in casing popup.stage_title Head Golovko M., Доктор технічних наук Registration Date 12-05-2015 Organization Kharkov State Academy of Food Technology and Management popup.description2 Drafting regulatory documents solves the following tasks in as diversification of meat industry, efficient use of raw materials, improved organoleptic and rheological properties of the finished product and increase economic efficiency achieved in the production of the product when used heleutvoryuvacha developed complex. The proposed product - Semi high degree of readiness, which today is unparalleled in industrial scale. This product is classically made at home or in restaurants and catering enterprises. In terms of industrial production is solved another problem - more efficient use of raw materials. In the meat processing enterprises of the first category-products used in the best manufacturing Salceson and liver sausage, we propose to use the raw material for meat products drahlevyh in the shell. Improved sensory and rheological properties allow more widely distribute these products. For example, the increase of the index, the temperature of melting jelly, allowing you to store, transport and realize half-finished high degree of readiness at higher temperature, but it does not affect the appearance, navyd when slicing and cutting portion. Product Description popup.authors Бакіров Мюшфік Панахович Головко Тетяна Миколаївно Захаренко Віталій Олександрович Полупан Валентин Вадимович Скляр Анжеліка Олександрівна Юрченко Марина Анатоліївна popup.nrat_date 2020-04-02 Close