FIELD: food industry.
SUBSTANCE: invention relates to meat processing industry, namely to production of boiled ham in shell. Composition includes pork with PSE signs, second grade beef or grade with DFD signs, culinary food salt, spices, sugar, sodium nitrite, and water in the form of flaked ice, additionally contains a bacterial component Bio Carna Ferment SC1. Bacterial component Bio Carna Ferment SC1 contains a mixture of starter cultures of Lactobacillus curvatus and Staphylococcus carnosus in amount of 107-108 cl/cm3. Components quantity ratios are properly selected.
EFFECT: obtaining a product with high nutritive and biological value and extended storage life at high yield of finished product and reducing its cost.
2 cl, 1 dwg, 1 tbl, 3 ex
| Title |
Year |
Author |
Number |
| METHOD FOR PRODUCTION OF BOILED HAM IN CASING |
2014 |
- Timoshenko Nikolaj Vasilevich
- Nesterenko Anton Alekseevich
- Kenijz Nadezhda Viktorovna
- Nagarokova Dariet Kazbekovna
|
RU2580364C1 |
| METHOD FOR MANUFACTURING BOILED SKINNED HAM |
2005 |
- Jablokov Dmitrij Igorevich
- Khlebnikov Vladimir Ivanovich
- Krishtafovich Valentina Ivanovna
|
RU2302160C2 |
| COMPOSITION FOR PRODUCTION OF BOILED HAM IN CASING |
2012 |
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- Sycheva Ol'Ga Vladimirovna
- Shlykov Sergej Nikolaevich
|
RU2502341C1 |
| YAK MEAT HAM PRODUCTION METHOD |
2012 |
- Kolesnikova Nina Vasil'Evna
- Vtorushina Irina Anatol'Evna
- Danilov Mikhail Borisovich
|
RU2487581C1 |
| BOILED FIRST-GRADE HAM SAUSAGE "KLINSKAYA" AND METHOD FOR PRODUCING THE SAME |
2002 |
|
RU2205556C1 |
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2002 |
|
RU2209560C1 |
| METHOD FOR COMPLEX FOOD ADDITIVE INTRODUCTION INTO MINCE FOR MANUFACTURE OF SAUSAGES, CHOPPED MEAT PRODUCTS AND SEMI-PRODUCTS |
2010 |
- Krasulja Ol'Ga Nikolaevna
- Fadeeva Natal'Ja Vladimirovna
- Sitkin Boris Viktorovich
- Khaperskova Ol'Ga Leonidovna
|
RU2481039C2 |
| METHOD FOR PRODUCING OF MEAT SNAKE |
2005 |
- Fat'Janov Evgenij Viktorovich
- Giro Tat'Jana Mikhajlovna
|
RU2300899C1 |
| COOKED HAM (VERSIONS) AND COOKED ROLLED PORK WITH FILLER AND METHOD FOR PRODUCING COOKED PORK PRODUCT, IN PARTICULAR, HAM AND ROLLED PORK WITH FILLER |
2002 |
|
RU2208972C1 |
| METHOD FOR PRODUCING WHOLE-MUSCLE COOKED AND SLICED PACKAGED PRODUCT, IN PARTICULAR, BEEF, PORK HAM, PORK ROLL, BEEF ROLL, AND SLICED AND PACKAGED COOKED BEEF (VERSIONS), PORK HAM (VERSIONS), BEEF ROLL AND PORK ROLL (VERSIONS) PRODUCED BY SAME METHOD |
2002 |
|
RU2208351C1 |
