FIELD: meat industry.
SUBSTANCE: method involves preliminary stabilization of basic blood; separating into plasma and regular elements; cooling resultant plasma to temperature of 0-60C; processing plasma by electrochemical activation with current density of 0.087 A/cm2 for 3-5 min; cooling plasma (in the form of flaky ice) for further usage in sausage production.
EFFECT: increased biological value, improved functional-technological properties, wider range of usage of plasma, simplified processing and reduced production cycle for reprocessing of blood plasma.
2 tbl, 3 dwg
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