METHOD FOR PRODUCTION OF SMOKED SAUSAGES Russian patent published in 1997 - IPC

Abstract RU 2095990 C1

FIELD: food industry. SUBSTANCE: for acceleration of curling, bacterial mixture is introduced into mince. It consists of lactic-acid bacteria - strain Lactobacillus plantarum (ГНЦА No.2164) and strain Lactobacillus casei (ГНЦА No. 2163) and denitrifying micrococcus strain Micrococcus variants (ГНЦА No. 2165) in ratio 1:1:1, in amount from 0.035% to 0.050% of mince mass. EFFECT: higher efficiency.

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RU 2 095 990 C1

Authors

Kostenko Ju.G.

Solodovnikova G.I.

Kuznetsova G.A.

Dates

1997-11-20—Published

1995-04-03—Filed