FIELD: food industry.
SUBSTANCE: composition for processing natural sausage shell contains the following components, wt %: sodium lactate - 41.0-43.0; lactic acid - 13.0-14.0; acetic acid 1.4-1.5; propionic acid - 0.4-0.5; polyhexamethylene guanidine hydrochloride - 0.1-0.2; alkyl dimethylbenzylammonium chloride - 0.8-1.0; water - the rest.
EFFECT: ensuring microbiological safety of the products during long-term storage due to increasing the surface-active and antimicrobial properties of the composition.
4 tbl, 3 ex
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