FIELD: food industry.
SUBSTANCE: method envisages pre-processing of 1st and 2nd category by-products and of an additive, mince preparation of the pre-processed raw materials, introduction of food culinary salt, bulb inions, spices and seasonings, sausage links moulding into natural intestine casings with a length equal to no more than 50 cm and a diameter equal to 55 mm, thermal treatment by way of cooking with steam during 40-60 minutes till the temperature inside sausage links is equal to 72°C, sausage links cooling by way of showering with cold water and then - in the chamber at a temperature of 0-4°C till the temperature inside sausage links is equal to 8°C. The additive is represented by extruded gram flour; additionally, the by-products are represented by paunch. The extruded gram flour and paunch are introduced in the form of preliminarily produced emulsion. The ingredients are selected at the specified quantity ratio.
EFFECT: liver sausage biological and nutritive value increase and organoleptic indices improvement.
2 dwg, 1 ex, 1 tbl
Title | Year | Author | Number |
---|---|---|---|
LIVER SAUSAGE ENRICHED WITH SELENIUM | 2023 |
|
RU2807218C1 |
LIVER SAUSAGE WITH THE USE OF LAMB'S SUB-PRODUCTS | 2021 |
|
RU2765124C1 |
FIRST-GRADE SOUSE "PIKANTNY" AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2210263C1 |
METHOD OF PRODUCING FIRST-GRADE SOUSE "KLINSKY" (VERSIONS) | 2002 |
|
RU2211617C1 |
METHOD FOR PREPARATION LIVER SAUSAGE ARTICLES | 0 |
|
SU1703022A1 |
TURKEY HAM | 2023 |
|
RU2824087C1 |
BLOOD TONGUE SAUSAGE AND METHOD FOR PRODUCING THE SAME | 2002 |
|
RU2210261C1 |
TURKEY HAM | 2023 |
|
RU2824381C1 |
METHOD FOR PRODUCTION OF PORK ROLL | 2020 |
|
RU2755190C1 |
METHOD OF PRODUCTION OF “GRAINY MEAT PRODUCT IN SHELL” | 2017 |
|
RU2663923C1 |
Authors
Dates
2015-08-20—Published
2014-06-19—Filed