METHOD FOR PRODUCING OF COOKED SAUSAGE PRODUCTS

FIELD: food-processing industry. ^ SUBSTANCE: method involves providing finely dispersed grinding of raw meat material; mixing with special additives; injecting ready mixture into casing; performing thermal processing; cooling; preparing ready product for commercialization. Raw meat material is grou...

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Hauptverfasser:	PISHCHAL'NIKOV ALEKSANDR SERGEEVICH, RJABCHENKO DMITRIJ VIKTOROVICH, BAER NISON ALEKSANDROVICH, ZIBOROV VIKTOR ALEKSANDROVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BUTCHERING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MEAT TREATMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH 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: food-processing industry. ^ SUBSTANCE: method involves providing finely dispersed grinding of raw meat material; mixing with special additives; injecting ready mixture into casing; performing thermal processing; cooling; preparing ready product for commercialization. Raw meat material is ground in frozen state by performing microcutting and layer-by-layer cutting-off of intracellular ice and intercellular ice with meat layer with the use of tool having high rotational velocity, said tool being formed as brush with bundles of piles capable of elastic straightening. ^ EFFECT: improved quality of ready product, provision for utilization of whole raw material of slaughter animals, reduced time for obtaining of sausage products and decreased consumption of power.