FIELD: meat industry.
SUBSTANCE: invention relates to meat industry, in particular, to "Gornaya" drying sausage production. Milk whey to suppress pathogenic microflora is added to prepared sausage mince, after stuffing mince into shells, knitting and processing sausage sticks in vinegar solution, they are hung in a chamber of a solar drying plant for accelerated removal of moisture and fast guidance of surface drying crusts on sausage sticks.
EFFECT: ensuring the technological cycle duration reduction by 2-3 times, extension of the sausage storage life to 1 year without using chemical preserving agents.
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF RAW DRIED SAUSAGE "KUMYKSKAYA" | 2013 |
|
RU2558288C2 |
| RAW SUN-DRIED FISH SAUSAGE | 2008 |
|
RU2361460C1 |
| UNCOOKED SMOKED SAUSAGE WITH DEMINERALISED WHEY AND MICROORGANISM STRAIN AND SAUSAGE PRODUCTION METHOD | 2015 |
|
RU2613455C1 |
| METHOD FOR PRODUCING OF MEAT SNAKE | 2005 |
|
RU2300899C1 |
| RAW DRIED SAUSAGE, RICH IN ORGANIC FORM OF SELENIUM | 2014 |
|
RU2583664C1 |
| METHOD FOR PRODUCTION OF RAW CURED MEAT WHOLE-MUSCLE POULTRY MEAT PRODUCT ENRICHED WITH BEE-BREAD | 2018 |
|
RU2685942C1 |
| METHOD FOR MANUFACTURING ORGANIC SNACK DRY-CURED PRODUCTS FROM WILD ANIMALS | 2022 |
|
RU2793235C1 |
| SAUSAGE CASING | 1999 |
|
RU2151514C1 |
| POULTRY FRESH-JERKED SAUSAGE AND METHOD FOR ITS MANUFACTURING | 2005 |
|
RU2303914C2 |
| RAW SMOKED FISH SAUSAGE | 2008 |
|
RU2366305C1 |
