METHOD OF MAKING COOKED AND SMOKED SAUSAGES

METHOD OF MAKING COOKED AND SMOKED SAUSAGES

A method of making cooked and smoked sausages includes comminuting raw meat, salting, introducing a microbial starter culture, making minced meat, filling casings and thermal treatment. Lactobacillus sakei and Staphylococcus xylosus are used as a microbial starter culture.

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Bibliographische Detailangaben
Hauptverfasser: VINNIKOVA LIUDMYLA HRYHORIVNA, POVAROVA NATALIA MYKOLAIIVNA, YEHOROVA ANTONINA VIKTORIVNA
Format: Patent
Sprache:eng
Schlagworte:
BUTCHERING
HUMAN NECESSITIES
MEAT TREATMENT
PROCESSING MEAT, POULTRY, OR FISH
PROCESSING POULTRY OR FISH
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Beschreibung
Zusammenfassung:A method of making cooked and smoked sausages includes comminuting raw meat, salting, introducing a microbial starter culture, making minced meat, filling casings and thermal treatment. Lactobacillus sakei and Staphylococcus xylosus are used as a microbial starter culture.