[Method for preparation of protein product from abattoir byproducts]
1994
Karysheva, A.F. | Kutsenko, O.M. | Karyshev, S.V. | Tenditnyk, S.V.
The invention is an improved method for preparation of the protein product from abattoir byproducts (meat remnants and bones after cutting of cattle carcasses). The thoroughly selected processing regime makes is possible to obtain the product which is characterized by more increased content of aminoacids (27 aminoacids) and minerals than so far known protein product. The resultant protein product to be used in: veterinary hygiene and microbiology as an extremely effective base for culture media (its cost efficiency is 6-30 times higher than that of any known product); feed industry as a food additive or food product; wood industry as an adhesive. The protein product is prepared as follows: the abattoir byproducts are cut and mixed with water in the ratio 3 to 1. Then they are subjected to heat treatment for no less than 3 hours at the temperature of steam condensation. The resultant broth is germetized and kept in a reservoir for no less than 6 hours after which it is subjected sequentially to separation, evaporation and drying. The finished product is formulated into powders, pellets and cubes.
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