METHOD FOR ACTIVATING STARTER CULTURES FOR PREPARING UNCOOKED SMOKED SAUSAGES Russian patent published in 2017 - IPC C12N13/00 A23L13/60 

FIELD: food industry.

SUBSTANCE: starter cultures of Almi 2 in an amount from 5 to 9.5 g are dissolved in water at a temperature of 15 to 24°C in the amount of 50 cm³ and 10 g of dextrose are added. The materials are thoroughly stirred for 5 minutes. Thereinafter, the dissolved starter cultures are subjected to LF EMF treatment at a frequency of 35 to 44 Hz and the duration of 20 minutes. Thereinafter, the activated starter cultures are introduced into forcemeat for uncooked smoked sausages at the stage of beef cutting.

EFFECT: reducing the activation duration of starter cultures, reducing the number of starter cultures introduced into the formulation composition, preserving the functional and technological properties of forcemeat for uncooked smoked sausages, and the economic effect due to reducing the number of starter cultures introduced into the formulation.

2 dwg, 1 tbl, 3 ex