| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to meat processing industry, namely to production of boiled sausage products. Method envisages preparation of meat raw material by extracting boneless parts of pork and beef half-carcasses, grinding in mincer, chopping with water or ice and components – dry solid milk, egg melange, salting with nitrite salt, adding spices – ground black pepper, ground allspice, food phosphates, carrageenan, vegetal additive – crushed, preliminarily hydrated seeds of gymnospermous pumpkin, biologically active additive-lactulose containing additive "Lactofit", forming, boiling and cooling. Quantitative ratio of components is selected. n EFFECT: method provides shorter process time, increased biological value and organoleptic properties of end product, expansion of functional purpose sausages. n 1 cl |