FIELD: food production process.
SUBSTANCE: for manufacturing cooked sausages from PSE pork, protein, phosphate and lactulose-containing preparations are added to meat emulsion. The ingredients are taken in the specified ratio. Method includes sorting PSE pork from the total raw materials by pH value. Cooked sausage setting is performed during 8 hours at 0 to 4°C.
EFFECT: high functional and processing, structural-mechanical and colour specifications.
2 cl, 1 dwg
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