FIELD: meat industry, in particular sausage production.
SUBSTANCE: claimed method includes meat raw material cutting, brining with addition of "Befunginum" preparation in amount of 1-5 % based on meat raw materials, conditioning for 6 h at 2-4°C, mince preparation, forming and thermal treatment.
EFFECT: method of increased yield; products of improved quality and prolonged storage time.
1 tbl
Title | Year | Author | Number |
---|---|---|---|
SAUSAGE PRODUCTION MUD | 0 |
|
SU938887A1 |
METHOD OF MANUFACTURING COOKED SAUSAGES | 2007 |
|
RU2336757C1 |
METHOD FOR PRODUCTION OF SEMI-SMOKED SAUSAGE (VERSIONS) | 2011 |
|
RU2482687C2 |
COOKED SAUSAGES PRODUCTION METHOD | 2010 |
|
RU2438359C1 |
MEAT LOAF PRODUCTION METHOD | 2010 |
|
RU2446714C1 |
METHOD FOR MAKING SAUSAGE PRODUCTS | 1992 |
|
RU2039439C1 |
METHOD FOR PRODUCING OF MEAT SNAKE | 2005 |
|
RU2300899C1 |
METHOD FOR PRODUCTION OF SAUSAGE BREAD | 2019 |
|
RU2726896C1 |
METHOD FOR PRODUCTION OF BOILED AND SMOKED SAUSAGES | 2004 |
|
RU2284115C2 |
METHOD FOR PRODUCING OF "SAIGAK" SAUSAGE | 2002 |
|
RU2222998C2 |
Authors
Dates
2006-06-10—Published
2004-08-26—Filed