FIELD: food industry.
SUBSTANCE: method provides for addition of additive in form of mustard extraction cake powder in quantity of 5% from meat-containing raw material mass on stage of chopping. Powdered mustard extraction cake is additionally treated with liquid carbon dioxide at 6-7 MPa of pressure during 2-3 minutes and at temperature of 18-22°C.
EFFECT: expanded range of sausage products, increased quality and storage time.
8 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF SAUSAGE PRODUCTS WITH DEODORIZED NONDEFATTED SOYA FLOUR | 1998 |
|
RU2160007C2 |
| SAUSAGE | 2002 |
|
RU2204918C1 |
| LINKED SAUSAGES | 2002 |
|
RU2208964C1 |
| LINKED SAUSAGE | 2002 |
|
RU2211602C1 |
| SAUSAGE | 2002 |
|
RU2204917C1 |
| SAUSAGES | 2002 |
|
RU2209569C1 |
| SAUSAGE LINKS | 2002 |
|
RU2211600C1 |
| SAUSAGES | 2002 |
|
RU2209568C1 |
| METHOD FOR PRODUCING SAUSAGES AND SAUSAGES (VERSIONS) | 2002 |
|
RU2209558C1 |
| METHOD OF PRODUCING VIENNA SAUSAGES | 2002 |
|
RU2208346C1 |
