METHOD FOR PRODUCING OF LONG KEEPING SMOKED SAUSAGES

FIELD: meat industry, in particular, production of semi-smoked, smoked-and-cooked sausages and fresh-smoked sausages. ^ SUBSTANCE: method involves preparing raw meat material and auxiliary material; grinding, salting and preparing farce; introducing smoke flavoring preparation "Liquid smoke +&q...

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Bibliographische Detailangaben
Hauptverfasser:	KUDRJASHOV L.S, FILINSKAJA JU.A, SHTYKOV A.N, EVSTAF'EVA E.A, SNEZHKO A.G, FEDOTOVA A.V, LISITSYN A.B
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: meat industry, in particular, production of semi-smoked, smoked-and-cooked sausages and fresh-smoked sausages. ^ SUBSTANCE: method involves preparing raw meat material and auxiliary material; grinding, salting and preparing farce; introducing smoke flavoring preparation "Liquid smoke +" into farce; filling casings with farce; settling and providing thermal processing without usage of smoke; cooling; prior to filling casings with farce, wetting casings for 10-40 min in aqueous solution of smoke flavoring preparation "Liquid smoke +" comprising 3-7% of edible salt; after cooling, applying onto resultant product layer of composition including polymeric dispersion and modifier- smoke flavoring preparation "Liquid smoke +" - in an amount of 0.1-10.0% by total weight of composition; forming protective enclosure therefrom; providing subsequent operations. ^ EFFECT: increased efficiency in production of ecologically safe smoked sausages obtained without usage of smoke, and prolonged keeping time. ^ 3 ex