FIELD: food industry.
SUBSTANCE: demineralised whey and strain of Enterococcus hirae, lactobacillus gallinarun microorganisms are added to mince systems when manufacturing uncooked smoked sausages. Quantitative ratio of the ingredients and process flow patterns for the method are defined.
EFFECT: manufacturing of uncooked smoked sausages with reduced ageing period, high organoleptic, functional-and-technological, structural-and-mechanical and colour characteristics and extended storage life.
2 cl, 1 dwg
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