METHOD FOR STORING OF COOKED SAUSAGES IN PROTEIN CASING Russian patent published in 2004 - IPC

Abstract RU 2228040 C1

FIELD: meat industry. SUBSTANCE: method involves introducing preservative directly into farce during cutting process, with preservative being mixture of ethereal oils of garlic, horsemint and fatty oil released from seeds of echinacea. Components are used in predetermined ratio. Method allows storage time of cooked sausages kept in protein casing to be increased to 8 days at storage temperature of 2-6 C. EFFECT: improved quality and increased shelf life of cooked sausages. 2 tbl, 2 ex

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RU 2 228 040 C1

Authors

Bidjuk A.Ja.

Ivanova T.N.

Tolkunova N.N.

Dates

2004-05-10—Published

2002-09-18—Filed