METHOD FOR PRODUCING OF COOKED SAUSAGE WITH VEGETABLE ADDITIVE Russian patent published in 2005 - IPC

Abstract RU 2245662 C1

FIELD: food-processing and public catering industry.

SUBSTANCE: method involves providing mechanical boning of trimmed first-grade meat and trimmed semi-fat pork; trimming and grinding raw meat; holding raw meat salted with saline brine; preparing farce while adding into raw meat dry or fat-free whole milk, sodium nitrite, sand sugar or glucose, cracked black or white pepper, and apple powder; filling casings with farce; frying in stationary chambers; cooking sausage product; cooling and storing. Apple powder is preliminarily prepared by washing, grinding and drying apples at temperature of 40-450C for 2-5 hours and grinding to powdered state.

EFFECT: improved organoleptical, physicochemical and dietary properties, increased nutritive and biological value and prolonged shelf life of sausage product.

3 tbl, 1 ex

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RU 2 245 662 C1

Authors

Azin D.L.

Bakharev M.V.

Dates

2005-02-10Published

2003-07-22Filed