SAUSAGE PRODUCT MANUFACTURE METHOD

meat industry. SUBSTANCE: method involves preparing farce; introducing protein emulsion in amount of 15-20 wt.% of farce; forming; providing thermal treatment; cooling. Protein emulsion is prepared from pork skin, which is subjected to grinding and held in reactor in 3-5% edible salt solution at tem...

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Bibliographische Detailangaben
Hauptverfasser:	BAER N.A, NEKLJUDOV A.D, ALESHIN A.A
Format:	Patent
Sprache:	eng
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS HUMAN NECESSITIES MEAT TREATMENT PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	meat industry. SUBSTANCE: method involves preparing farce; introducing protein emulsion in amount of 15-20 wt.% of farce; forming; providing thermal treatment; cooling. Protein emulsion is prepared from pork skin, which is subjected to grinding and held in reactor in 3-5% edible salt solution at temperature of 50 C at continuous mixing process. Protein emulsion enriches product with proteins in easily assimilated form. EFFECT: simplified method and provision for obtaining sausage products with improved organoleptical properties. 2 ex