FIELD: meat industry.
SUBSTANCE: production of intestinal casings produced from pork casings and intended for the production of sausages, semi-finished products and other products. Pork casings are preserved with common salt, adding a previously prepared mixture of citric and ascorbic acids. The semi-finished product is thoroughly mixed with the introduction of liquid smoke “Smoke Flavor (P)”, after which it is placed in a container and stored at a temperature of 20±2°C up to 12 months. All components are used in a certain ratio.
EFFECT: obtaining an intestinal casing with a shelf life of up to 12 months.
1 cl, 1 tbl
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