FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method envisages mince preparation and vegetal origin biologically active additive introduction into the mince. The biologically active additive is represented by a mixture of milled juniper berries and barberries at a ratio of 1:0.25. The total quantity of the additive is equal to 0.5-0.7% of the raw materials weight.
EFFECT: invention ensures the product colouration and preservation with vegetal raw materials usage.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| RAW SMOKED SAUSAGES PRODUCTION METHOD | 2007 |
|
RU2366304C2 |
| BIOLOGICALLY ACTIVE ADDITIVE FOR PRODUCTION OF UNCOOKED SMOKED SAUSAGES | 2000 |
|
RU2186506C2 |
| METHOD FOR PRODUCING DRY SAUSAGE | 2021 |
|
RU2776457C1 |
| METHOD FOR PRODUCING OF MEAT SNAKE | 2005 |
|
RU2300899C1 |
| RAW DRIED SAUSAGE, RICH IN ORGANIC FORM OF SELENIUM | 2014 |
|
RU2583664C1 |
| FUNCTIONAL FOOD MEAT PRODUCT PRODUCTION METHOD | 2023 |
|
RU2817888C1 |
| RAW SMOKED SAUSAGE AND ITS PRODUCTION METHOD | 2012 |
|
RU2490911C1 |
| METHOD FOR PRODUCTION OF MEAT GRANULES FOR SEMI-SMOKED SAUSAGES | 2021 |
|
RU2783534C2 |
| METHOD FOR THE PRODUCTION OF COOKED SAUSAGES | 2020 |
|
RU2744867C1 |
| PRODUCTION METHOD FOR POULTRY RAW SMOKED PRODUCTS (VERSIONS) | 2007 |
|
RU2352160C1 |
