http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2211604-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-2211604-C1 |
| titleOfInvention | Method of producing linked sausage |
| abstract | FIELD: meat industry. SUBSTANCE: method involves grinding basic raw meat of trimmed beef containing 10.0-12.5 wt% of connective and fatty tissue in ground mass, and trimmed pork; salting and maturing raw meat; preparing hog skin emulsion by holding 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 until skin weight is increased by 20-30%; providing three-staged cutting of hog skin, first stage involving adding remaining part of receipt amount of phosphate and one third part of process coolant, cutting being performed until temperature of emulsion in cutter is 30-35 C, second stage involving adding of third part of process coolant and cutting until temperature of hog skin in cutter is 20-25 C, and third stage involving adding remaining part of process coolant and edible salt and cutting until temperature of hog skin in cutter is 4-6 C for obtaining homogeneous pasty viscous mass; preparing farce from matured raw meat, side fat, soya protein, ready hog skin emulsion, wheat flour, phosphate, sand sugar or glucose, spice, phosphate-containing additive including spice mixture, by cutting while adding sodium nitrite and water or/or ice, or ice-water mixture into farce; filling casings with farce and providing thermal processing of linked sausage by heating at temperature of 55-65 C and relative humidity of 45-55% for 13-18 min; providing slight drying at the same temperature and relative humidity of 15-25% for 30-50 min; smoking at temperature of 69-76 C and relative humidity of 90-100% until temperature inside sausages is 68-74 C; holding for 6-10 min without reducing temperature inside sausages; cooling. EFFECT: increased biological value of finished product by balanced selection of basic raw material and optimized thermal processing modes. 18 cl |
| 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: 35.