FIELD: meat industry, in particular, sausage production.
SUBSTANCE: farce contains cultivated mushrooms as basic protein component used in an amount of from 30 kg to 70 kg per each 100 kg of unsalted raw material. Sausage products of such composition may be recommended as prophylactic and dietary food products.
EFFECT: increased nutrient and biological value of sausage products without deteriorating of their organoleptical properties.
3 cl, 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| FARCE FOR FOOD PRODUCTS OF IMITATION CRABMEAT TYPE | 2006 |
|
RU2324400C1 |
| WIENER SAUSAGES | 2015 |
|
RU2618324C1 |
| METHOD OF MANUFACTURING COOKED SAUSAGE PRODUCTS | 2007 |
|
RU2347395C1 |
| METHOD FOR PRODUCING SAUSAGES AND SAUSAGES (VERSIONS) | 2002 |
|
RU2209558C1 |
| SAUSAGE, IN PARTICULAR, HIGH-GRADE MILK SAUSAGE (VERSIONS), EXTRA-GRADE MILK SAUSAGE (VERSIONS), MILK SAUSAGE (VERSIONS) AND METHOD OF PRODUCING THE SAME | 2002 |
|
RU2205558C1 |
| TOP-GRADE MILK SAUSAGES AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2208965C1 |
| BOILED FIRST-GRADE HAM SAUSAGE "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2205556C1 |
| METHOD FOR PRODUCTION OF ENRICHED COOKED-AND-SMOKED SAUSAGE | 2015 |
|
RU2626730C2 |
| TOP-GRADE COOKED HAM SAUSAGE "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2209560C1 |
| SAUSAGES WITH COD LIVER PRODUCTION METHOD | 2019 |
|
RU2724702C1 |
