http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2213495-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 | 2003-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2213495-C1 |
| titleOfInvention | Vienna sausage production method |
| abstract | FIELD: meat industry. SUBSTANCE: method involves grinding raw meat produced from mixture of first and second grade trimmed beef with total content of connective and fatty tissue of 11-15 wt% and ratio of said mixture per 100 kg of trimmed beef of from (64.3:35.7) to (35.7:64.3) and trimmed pork; salting and providing maturation of raw meat; preparing hog skin emulsion by holding it 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 preparing of said emulsion from hog skin until its volume has increased by 20-30%; providing three-staged cutting of hog skin; adding remaining part of receipt amount of phosphate and one third part of process coolant at first stage or at first and subsequent stages; providing cutting until temperature in cutter is 30-35 C; at second cutting stage, adding third part of process coolant and cutting until temperature of hog skin emulsion in cutter is 20-25 C; at third cutting stage, adding remaining part of process coolant and edible salt and providing cutting until temperature in cutter is 4- 6 C for obtaining of homogeneous viscous mass; preparing farce from matured raw meat, side fat, soya protein, ready hog skin emulsion, wheat flour and phosphate, sand sugar or glucose; ascorbic acid and spice or complex phosphate-containing additive comprising spice mixture; in the process of preparing farce, adding sodium nitrite and water, and/or ice, and/or ice-water mixture; filling sausage casings with farce; performing thermal processing including successive processes of heating, slight drying, smoking and cooking of sausages at temperature of 70-76 C and relative humidity of 90-100% until temperature inside sausage links is 68-74 C; holding for 6-10 min without reducing temperature inside sausage links; cooling sausage links. EFFECT: increased biological value of finished product by balanced selection of raw meat and stabilized yield and main characteristics of finished product due to optimized production processes and modes. 2 cl, 2 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: 35.