COOKED SAUSAGES STORAGE LIFE EXTENSION METHOD Russian patent published in 2019 - IPC A23B4/15 A23B4/14 A23L3/26 F25C1/00 F25C5/02 

FIELD: meat processing industry.

SUBSTANCE: invention relates to the meat processing industry, in particular to the food industry, and can be used to increase the storage life of cooked sausages in the trading network of the consumer market. Method involves the use of water in the production of minced sausages and the processing of finished cooked sausages with radiation. In clean tap water, which is used in the production of meat, add arabinogalactan powder at the rate of 5–7 g per 100 ml of water to obtain a 5–7 % aqueous solution of arabinogalactan. For better dissolution and obtaining of a homogeneous solution of arabinogalactan, the propeller stirrer MP-80-1410-2,5-380B-Aisi304 is used, which is connected to the electrical network at 380 V, the propeller of the stirrer is placed in a container with water and arabinogalactan and subjected to 5 minutes stirring at 1,410 rpm. After dissolving arabinogalactan, the hose from the pumping station, feeding the arabinogalactan solution, is connected to the ice maker, the pumping station and the L12 ice maker is turned on to an electrical network with a voltage of 220 V, 5–7 % aqueous solution of arabinogalactan is transformed into fine ice flakes in the ice maker. Resulting ice from the ice maker's capacity is transferred to the cutter and mixed with minced meat. At the end of the technological cycle, the finished cooked sausages are treated with ionizing radiation using a linear electron accelerator model UELR-10-10C2 with an energy of up to 10 MeV with radiation doses of 1–3 kGy.

EFFECT: rate of oxidation of lipids is reduced and the microbiological contamination of cooked sausages is reduced, the biological value of the organisms is preserved and the organoleptic characteristics are improved due to the antioxidant properties of arabinogalactan and the bactericidal properties of ionizing radiation.

1 cl, 9 tbl, 3 ex