| 摘要 |
FIELD: meat industry. SUBSTANCE: mixture contains nutmeg, cardamom in shells, marjoram, mace, white and black pepper, ascorbic acid, celery and lactose. Filling is prepared by mixing minced beef and pork, flank and pork fat, salt, sodium phosphate and sodium citrate. Mixture of spices and potable water are added. Then mixture is supplied into animal casing. Thermal treatment is carried out at temperature 70-75 C for 10-15 min. Content of sodium phosphate and citrate, and thermal treatment increase storage life of sausages. EFFECT: improved taste and higher form stability at roasting. 5 cl |
