METHOD FOR PRODUCING BIOLOGICALLY ACTIVE YEAST AUTOLYSATE FOR MEAT SALTING Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves processing beer yeast Saccharomyces carlsbergenis having dry substance content of 28% with ammonium carbonate used in an amount of 1-6% by weight of yeast at temperature of 10-45 C for 6-8 hours. Yeast autolysate is used as component of injection brine utilized for salting of smoked pork in an amount of 1% by weight of raw material. EFFECT: provision for producing yeast autolysate with increased biological activity facilitating intensified meat maturation process, and increased yield of finished product. 2 tbl, 5 ex