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

FIELD: meat industry.

SUBSTANCE: method involves introducing preservative into farce in the process of cutting. Preservative used is aqueous solution of dry extract of St. John's wort produced by superfiltering process providing content of phenolic compounds in dry extract of 80%, including 30 wt% of tannic substances, 15 wt% of phenolic acids, 25 wt% of flavonoides, and 10 wt% of other substances. Components are used in the following ratio, wt%: dry extract of St. John's wort 20; water 80. Dry extract of St. John's wort is used in an amount of 25 kg per 100 kg of unsalted meat farce.

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

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