METHOD OF MANUFACTURING COOKED SAUSAGES
FIELD: food industry. ^ SUBSTANCE: invention is aimed at using in meat industry for manufacturing of cooked sausages. The method of manufacturing implies that concentrate of propionate bacteria Propionibacterium shermanii KM-186 in the amount of 2-3 activity units and pine nut meal in the amount of...
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| creator | ZAIGRAEVA LJUDMILA IVANOVNA KHANKHALAEVA IRINA ARKHIPOVNA BATUEVA ANNA FEDOROVNA KHAMAGAEVA IRINA SERGEEVNA |
| description | FIELD: food industry. ^ SUBSTANCE: invention is aimed at using in meat industry for manufacturing of cooked sausages. The method of manufacturing implies that concentrate of propionate bacteria Propionibacterium shermanii KM-186 in the amount of 2-3 activity units and pine nut meal in the amount of 5-7% per 100 kg of the main raw material is introduced into ground meat during salting. Salting period is 8-9 hours. Forming, tying, settling, frying and cooking of sausages follow the minced meat production. The method ensures improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it. ^ EFFECT: improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it. ^ 2 ex, 5 tbl, 9 dwg |
| format | Patent |
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The method of manufacturing implies that concentrate of propionate bacteria Propionibacterium shermanii KM-186 in the amount of 2-3 activity units and pine nut meal in the amount of 5-7% per 100 kg of the main raw material is introduced into ground meat during salting. Salting period is 8-9 hours. Forming, tying, settling, frying and cooking of sausages follow the minced meat production. The method ensures improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it. ^ EFFECT: improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it. ^ 2 ex, 5 tbl, 9 dwg</description><language>eng ; rus</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081027&DB=EPODOC&CC=RU&NR=2336757C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081027&DB=EPODOC&CC=RU&NR=2336757C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZAIGRAEVA LJUDMILA IVANOVNA</creatorcontrib><creatorcontrib>KHANKHALAEVA IRINA ARKHIPOVNA</creatorcontrib><creatorcontrib>BATUEVA ANNA FEDOROVNA</creatorcontrib><creatorcontrib>KHAMAGAEVA IRINA SERGEEVNA</creatorcontrib><title>METHOD OF MANUFACTURING COOKED SAUSAGES</title><description>FIELD: food industry. ^ SUBSTANCE: invention is aimed at using in meat industry for manufacturing of cooked sausages. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF MANUFACTURING COOKED SAUSAGES |
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