| 摘要 |
FIELD: meat industry, poultry-processing industry. ^ SUBSTANCE: it is necessary to prepare meat raw material - poultry meat and pork lard followed by reducing, comprising the stuffing at the quantity of about 10-15%. Salting should be carried out along with preparing the stuffing due to supplementing the stuffing with a starting lactic acid bacculture, antioxidant and conservant. As a starting lactic acid bacculture one should apply PB-MP preparation or Bactoferm, as a conservant - Ra-Frish or Haro-Frish, and as an antioxidant - ionol or dihydroquercetin. Settling should last for about 3-5 d at air temperature being 2-4°C. Drying should be fulfilled in two stages to achieve the moisture in muscular tissue of about 40-35%. The innovation in question enables to manufacture poultry fresh-jerked sausage of high organoleptic and physico-chemical parameters. Moreover, the method provides shortened terms for sausage manufacturing and prolonged terms of storage. ^ EFFECT: higher efficiency of manufacturing. ^ 2 cl, 11 ex |
