FIELD: food industry.
SUBSTANCE: invention relates to the food industry, namely to the production of jellied meat products, which include an aspic. Method includes the processes of preliminary preparation of meat raw materials, its cooking, cooking meat broth at a temperature of 90–96 °C, preparation of spices and materials, chopping of meat raw materials, mixing of these components with the addition of the necessary amount of broth. Into the prepared broth, an anolyte of an electroactivated solution of common salt with pH = 1.5 is added in an amount of 15 % of the broth mass.
EFFECT: increase in the shelf life of jellied sausage products from thermally treated raw materials up to 10 days is provided.
1 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF JELLIED MEAT PRODUCTS | 2012 |
|
RU2512343C1 |
| METHOD OF PRODUCTION OF SEMI-PRODUCT MEAT ASPIC | 2017 |
|
RU2652129C1 |
| METHOD OF PRODUCING GELLED PRODUCT FROM MACROURIC ACID | 2018 |
|
RU2703179C1 |
| METHOD FOR STORING MEAT OF ANIMALS IN CHILLED STATE | 2016 |
|
RU2625496C1 |
| METHOD OF CHILLED STORAGE OF ANIMAL MEAT | 2008 |
|
RU2379898C1 |
| METHOD OF PRODUCING ELECTROACTIVATED AQUEOUS SALT SOLUTIONS | 2016 |
|
RU2635131C1 |
| METHOD FOR STORAGE OF ANIMAL MEAT UNDER COOL CONDITIONS | 2012 |
|
RU2512362C2 |
| METHOD OF ANIMAL MEAT STORAGE IN COOLED CONDITION | 2007 |
|
RU2341962C1 |
| METHOD OF PRELIMINARY TREATMENT OF ANIMAL MEAT FOR STORAGE IN CHILLED STATE | 2016 |
|
RU2632218C1 |
| SAUSAGES WITH COD LIVER PRODUCTION METHOD | 2019 |
|
RU2724702C1 |
