FIELD: food industry.
SUBSTANCE: sausage rich in organic form of selenium, is obtained using a method envisaging acceptance, handling, deboning, trimming, freezing and grinding raw meat material, sequential introduction in cutter of trimmed beef, trimmed pork, flour produced from hydrated garbanzo enriched with organic form of selenium, cooking edible salt, sugar, sodium nitrite, allspice, ground black pepper, cardamom. Quantitative ratio of the components is selected.
EFFECT: high food and biological value of raw dried sausage, higher yield of finished product.
1 cl, 1 tbl, 1 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF COOKED SAUSAGE OF RABBIT MEAT, ENRICHED WITH ORGANIC IODINE | 2014 |
|
RU2581732C1 |
METHOD FOR THE PRODUCTION OF COOKED SAUSAGES | 2020 |
|
RU2744867C1 |
METHOD FOR PRODUCTION OF ENRICHED COOKED SAUSAGES | 2015 |
|
RU2590784C1 |
METHOD FOR MANUFACTURE OF SAUSAGE PRODUCTS WITH DEODORIZED NONDEFATTED SOYA FLOUR | 1998 |
|
RU2160007C2 |
METHOD OF PRODUCING BOILED SMOKED SAUSAGE | 2023 |
|
RU2810759C1 |
METHOD FOR MANUFACTURING COOKED SAUSAGE | 2015 |
|
RU2611843C1 |
FUNCTIONAL FOOD MEAT PRODUCT PRODUCTION METHOD | 2023 |
|
RU2817888C1 |
METHOD FOR PRODUCING MINCED SAUSAGE PRODUCT | 2020 |
|
RU2757684C1 |
METHOD FOR PRODUCTION OF ENRICHED BOILED SAUSAGE | 2015 |
|
RU2606097C2 |
ENRICHED BOILED FUNCTIONAL SAUSAGE | 2022 |
|
RU2797405C1 |
Authors
Dates
2016-05-10—Published
2014-12-22—Filed