METHOD OF COOKING A COOKED SAUSAGE USING STARTER CULTURES Russian patent published in 2019 - IPC A22C11/00 A23L13/60 

FIELD: meat industry.

SUBSTANCE: invention is aimed at using in meat industry in production of cooked sausages. Method involves, after the stage of grinding meat before salting, introducing starting materials into raw materials – Lactobacillus gallinarum I-12 bacterial starter and Enterococcus hirae BK-37 in the 1:1 ratio 1.2 kg/100 kg in total.

EFFECT: introduction of starter cultures into the model systems of cooked sausages has a positive effect on the functional and technological properties of these systems, improves the organoleptic, microbiological, and physicochemical properties of a finished product.

1 cl, 2 dwg