METHOD TO PROLONGING SHELF LIFE OF COOKED SAUSAGES (VERSIONS) Russian patent published in 2016 - IPC A23B4/20 A22C11/00 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, particularly to methods of storage of cooked sausages in natural and artificial coats. According to the first option, the method foresees chopping of pork- and beef meat mince with addition of an additive, represented by vitamin premix H30731 in the amount of 45 g and selexen in the amount of 0.15 g of raw material weight per 100 kg of unsalted meat mince, while sausages are shaped in protein coats. According to the second option, the method foresees chopping of poultry meat mince with addition of an additive, represented by vitamin premix H31249 in the amount of 65 g and selexen in the amount of 17 g of raw material weight per 100 kg of unsalted meat mince, while sausages are shaped in artificial barrier coat.

EFFECT: there is ensured a reduced intensity of oxidation of lipids of cooked sausages which allows to enhance organoleptic quality indices, extend storage life of cooked sausages: of pork and beef meat - by 2 days, of poultry meat - by 5 days.

2 cl, 4 dwg