FIELD: food production process.
SUBSTANCE: method includes cut-up, vein separation, and chopping of meat material, mixing it with salt ingredients, spices, mixing with soya albumen as protein supplement, homogenisation, preparation and formation of mince with following thermal processing. The components are taken at the specified ratio. Hydrated in the ration 1:2 protein extracted from bakery yeast is additionally used as protein supplement.
EFFECT: high biological and food value rich with vitamins, decreased costs due to substitution of the primary raw material with protein of yeast origin.
5 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF MEAT FARCE PRODUCTS | 2004 |
|
RU2266690C1 |
| METHOD OF SAUSAGE PRODUCTS PRODUCTION | 2018 |
|
RU2687367C1 |
| COOKED SAUSAGE "ZDOROVYE" | 2007 |
|
RU2374929C2 |
| METHOD FOR MANUFACTURE OF SAUSAGE PRODUCTS WITH DEODORIZED NONDEFATTED SOYA FLOUR | 1998 |
|
RU2160007C2 |
| METHOD FOR PRODUCTION OF BOILED SAUSAGE "HEALTHY" | 2009 |
|
RU2398480C1 |
| METHOD FOR MANUFACTURING COOKED SAUSAGES, ENRICHED WITH FLOUR FROM ISPAGHULA PLANTAGO PSYLLIUM L. SEED SHELLS | 2017 |
|
RU2649984C1 |
| METHOD FOR PRODUCING OF TOP-GRADE COOKED STUFFED SAUSAGE | 2005 |
|
RU2306708C2 |
| COOKED DIABETIC TOP-GRADE SAUSAGE AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2209561C1 |
| SECOND-GRADE COOKED SAUSAGE FOR TEA AND METHOD OF PRODUCING THE SAME | 2002 |
|
RU2212166C1 |
| COOKED SAUSAGES MANUFACTURE METHOD | 2012 |
|
RU2533430C2 |
