| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to meat industry and may be used during semi-smoked sausage products manufacture. The method envisages raw materials handling, deboning and trimming, mince milling, salting, preparation, sausage links moulding, tying, settling and thermal treatment. At the stage of salting and ageing one adds lactic acid bacteria and probiotic preparations into the raw material. Lactic acid bacteria are represented by Lactobacillus plantarum and Lactobacillus Casei; probiotic preparations are represented by "Narine" or Bifidobacterium bifidum at a ratio of 1:1:2, accordingly, in an amount of 0.5-1.0% per 100 kg of the base raw materials. Additionally, "Narine" or Bifidobacterium bifidum probiotic preparations are introduced with 20 g of Bitek-LS-25 starter culture preparation per 100 kg of the base raw materials. The settling process is performed in the specified modes.EFFECT: invention allows to increase storage life, improve sanitary and hygienic status of the manufactured products, improve organoleptic characteristics of the product as well as reduce the production process duration due to reduction of the settling and thermal treatment process.4 cl, 4 tbl |
