| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention may be used at meat-processing enterprises for cooked sausages production. The method envisages preparation of raw material, salting with introduction of cultural liquor into the milled meat raw material, mince preparation, moulding links, sausages tying, settling, frying and cooking. The cultural liquor is a by-product of propionate bacteria concentrates production. The liquor is introduced in an amount of 3-7 litres per 100 kg of the basic raw material. ^ EFFECT: method ensures improvement of organoleptic properties of the ready product, reduction of residual fraction of sodium nitrite; the product is enriched with vitamin B12; storage life of the ready sausage products is extended. ^ 7 dwg, 3 tbl, 3 ex |
