| 摘要 |
FIELD: food processing industry, in particular meat industry. ^ SUBSTANCE: claimed method includes half-carcass handling, cooling, raw material boning and trimming, grinding, brining with simultaneous addition of propionic acid bacterium concentrate containing Propionibacterium freidenreichii subp freidenreichii, Propionibacterium freidenreichii subp shermanii, Propionibacterium freidenreichii subp globossum in amount of 2-3 Activity Units per 100 kg of basic raw materials for 8-10 hours. Then mince is prepared according to formula, sausages are formed followed by twinning, setting, heat treatment and cooling thereof. ^ EFFECT: decreased brining time; product of improved organoleptic characteristics and reduced content of rest sodium nitrite. ^ 8 tbl, 6 dwg |
