http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2211601-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_af4f2a0fa6cff74b0d1114a9641406ce |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2002-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2211601-C1 |
| titleOfInvention | Sausage links |
| abstract | FIELD: meat industry. SUBSTANCE: sausage links are produced from trimmed beef with total content of 6-13 wt% of connective and fatty tissue in ground mass and trimmed pork, with the use of side fat, soya protein, wheat flour, edible salt, sodium nitrite, additives comprising spice mixture, and hog skin emulsion produced by holding hog skin for 1-3 days at temperature of 2.0-6.0 C in solution comprising edible salt and part of receipt amount of phosphate, used for obtaining of hog skin emulsion, until its volume is increased by 20-30%, with following three-staged cutting of hog skin, first stage including adding remaining part of phosphate and one third part of process coolant and cutting until temperature in cutter is 30-35 C, second stage including adding third part of process coolant and cutting until temperature in cutter is 25-30 C, and third stage including adding remaining part of process coolant and edible salt and cutting until temperature in cutter is 4-6 C for obtaining homogeneous pasty viscous mass. Raw meat comprises trimmed beef with total content of 6-13 wt% of connective and fatty tissue in ground mass and first-grade trimmed beef, or raw meat contains trimmed beef of the same grade, or sausage beef, or mixture thereof. Raw meat may alternatively contain first-grade trimmed beef and second-grade trimmed beef with the same content of connective and fatty tissue. Sausage is made in the form of links containing 100 g of protein and fat used in the ratio of 1:(1.90-2.20) and subjected to thermal processing by heating through at temperature of 55-65 C and relative humidity of 45-55% for 13-18 min, slight drying at the same temperature and relative humidity of 15-25% for 30-50 min, with following smoking at temperature of 63-70 C for 7-11 min and cooking at temperature of 69-76 C and relative humidity of 90-100% until temperature inside sausage links is 68-74 C. EFFECT: increased nutritive and biological value of finished product by balanced selection of basic material, improved texture and organoleptical properties, including flavor and aroma. 21 cl, 4 ex |
| priorityDate | 2002-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.