ENRICHED BOILED FUNCTIONAL SAUSAGE Russian patent published in 2023 - IPC A23L13/40 A23L13/60 A23L33/10 

Abstract RU 2797405 C1

FIELD: meat industry.

SUBSTANCE: method is used in the production of sausages for a balanced and preventive functional nutrition. Enriched boiled sausage, which is made from 1st grade trimmed beef, semi-fat trimmed pork, side fat, pork skin emulsion, ground black or white pepper, allspice, chicken eggs, mushroom powder, milk molasses with lactulose LaktuVet-1, kelp - hydrated powder, nitrite salt, water, as well as white chicken meat fillet in the ratio of 1:1:2.5 to trimmed beef of the 1st grade and trimmed bold pork, respectively, with the following content of initial components, wt.%: semi-fat trimmed pork - 22.5-25.0, trimmed beef of the 1st grade - 9.0-10.0, chicken white meat fillet - 9.0-10.0, side fat - 4.0-5.0, pork skin emulsion - 13.0-14.0, milk molasses with lactulose LaktuVet-1 - 3.0-4.0, mushroom powder - 3.0-3.5, chicken eggs - 2.0-3.0, kelp - hydrated powder - 2.0, nitrite salt - 2.0, black or white ground pepper - 0.05, allspice - 0.05, water - the rest up to 100.

EFFECT: creating a functional product with a prebiotic effect, having a balanced amino acid composition and enriched with calcium, iodine, selenium, with consistently high consumer properties, nutritional, biological value, organoleptic characteristics and reduced cost due to selected components.

1 cl, 5 tbl, 2 ex

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RU 2 797 405 C1

Authors

Borisenko Aleksandr Alekseevich

Trunova Ekaterina Dmitrievna

Greseva Ekaterina Gennadevna

Borisenko Aleksei Alekseevich

Borisenko Liudmila Aleksandrovna

Khramtsov Andrei Georgievich

Anisimov Georgii Sergeevich

Abadlaeva Ellina Eldarovna

Razinkova Viktoriia Gennadevna

Dates

2023-06-05Published

2022-07-27Filed