FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to production of boiled ham in casing. The composition includes pork, culinary salt, sodium nitrite, cold water, "Lact -ON" milk protein- carbohydrate lactulose-containing concentrate, AproPORK HF85 combined preparation of dry animal protein and trisodium citrate at the specified ingredients ratio.
EFFECT: method ensures manufacture of a product with a high nutritive and biological value as well as with enhanced environmental safety combined with the ready product high yield and the prime cost reduction.
2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCTION OF BOILED HAM IN CASING | 2014 |
|
RU2580150C1 |
| COOKED SAUSAGE PREPARATION METHOD | 2007 |
|
RU2442423C2 |
| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776046C1 |
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|
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| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776007C1 |
| HAM WITH PROTEIN-FAT EMULSION | 2021 |
|
RU2776008C1 |
| BOILED FIRST-GRADE HAM SAUSAGE "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
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| METHOD FOR PRODUCTION OF DELICATESSEN COOKED FISH SAUSAGE | 2010 |
|
RU2444197C1 |
| ENRICHED BOILED FUNCTIONAL SAUSAGE | 2022 |
|
RU2797405C1 |
| TOP-GRADE COOKED HAM SAUSAGE "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2209560C1 |
