METHOD FOR PRODUCING OF SMOKED SAUSAGES FOR PROLONGED STORAGE Russian patent published in 2008 - IPC A23B4/10 A23L1/317 

FIELD: meat industry, in particular, production of semi-smoked, smoked and cooked, and green-smoked or green-cured sausages, as well as melted sausage cheeses.

SUBSTANCE: method involves grinding raw meat material; salting; preparing farce; filling casing with farce; settling; providing thermal processing, followed by cooling; soaking sausage casing in protective composition during 3-9 min before filling it with farce; applying protective composition onto resulted product before cooling procedure. Protective composition contains the following components, wt%: dehydroacetic acid sodium salt or synergetic mixture of dehydroacetic acid sodium salt with polyvinyl pyrrolidone 0.5-5.0; edible salt 2.0-5.0; food acid salt 0.1-2.0; dehydroquercetin 0.01-0.5; water the balance. Food acid salt used is citric acid sodium salt, or citric acid potassium salt, sodium lactate, or potassium lactate, or calcium lactate. Protective layer is applied once or twice.

EFFECT: provision for producing of hygienically safe sausages with prolonged storage life, increased antimicrobial and antioxidant protection extent, increased efficiency in keeping of commodity mass, and increased shelf life of sausage products.

3 cl, 3 ex