METHOD FOR STORING OF COOKED SAUSAGE IN PERMEABLE CASINGS Russian patent published in 2004 - IPC

FIELD: meat industry.

SUBSTANCE: method involves introducing preservative into farce during cutting procedure, with aqueous solution of dry extract of oak bark being used as preservative. Aqueous solution of dry extract of oak bark is produced by ultrafiltration method providing phenolic compound content in dry extract of oak bark of 80%, including tan substances in an amount of 48%, phenolic acids in an amount of 14%, flavonoids in an amount of 10% and other substances in an amount of 8% in water. Components are used in the following ratio, wt%: dry extract of oak bark 20; water 80; in an amount of 25 g of dry extract of oat bark per 100 kg of non-salted raw meat material.

EFFECT: increased shelf life of product owing to suppressed development of residual microflora.

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