| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. The method includes salting following ageing of raw materials, shredding it while adding the recipe ingredients, forming and exposing to thermal processing. Complex emulsion system in the form of flaky ice is preliminary added to the recipe of stuffing. Complex emulsion system is prepared by stirring water spicy aromatic extract emulsion, protein supplements, prolysacharides and the required by the recipe water that is frozen at the temperature from -6 to -12C. ^ EFFECT: increasing the speed of stuffing preparation process and quality of the finished product. ^ 1 dwg, 1 ex |
