FIELD: meat industry.
SUBSTANCE: invention relates to meat industry and may be used for production of cooked sausage products. Method involves meat raw material acceptance, pre-processing, milling and salting, mince preparation, loaves formation, their subsequent thermal treatment and cooling. Meat raw material is represented by horseflesh or foalflesh, as well as catfish meat preliminarily maintained in 1 % citric acid solution for 2–4 hours. Quantitative ratio of the recipe components is selected.
EFFECT: production of cooked sausages with increased biological value, balanced in amino acid composition, with good organoleptic and technological properties and low caloric content.
1 cl, 1 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING COOKED SAUSAGE PRODUCTS | 2007 |
|
RU2347395C1 |
| SAUSAGES WITH COD LIVER PRODUCTION METHOD | 2019 |
|
RU2724702C1 |
| METHOD FOR MANUFACTURE OF SAUSAGE PRODUCTS WITH DEODORIZED NONDEFATTED SOYA FLOUR | 1998 |
|
RU2160007C2 |
| METHOD FOR PRODUCTION OF SAUSAGE BOILED PRODUCT BASED ON VEGETABLE COMPONENTS | 2020 |
|
RU2747232C1 |
| METHOD FOR PRODUCTION OF BOILED SAUSAGE PRODUCT BASED ON VEGETABLE COMPONENTS | 2020 |
|
RU2740806C1 |
| METHOD FOR PRODUCTION OF BOILED SAUSAGE PRODUCT BASED ON VEGETABLE COMPONENTS | 2020 |
|
RU2740807C1 |
| METHOD FOR PRODUCTION OF LIVER SAUSAGE PRODUCTS FROM RABBIT OFFAL | 2024 |
|
RU2826986C1 |
| METHOD FOR PRODUCTION OF BOILED SAUSAGE "HEALTHY" | 2009 |
|
RU2398480C1 |
| COOKED SAUSAGE "ZDOROVYE" | 2007 |
|
RU2374929C2 |
| METHOD OF SAUSAGE PRODUCTS PRODUCTION | 2018 |
|
RU2687367C1 |
