ХЕЙНЦ Фолькер (DE),КОРЧАК Фриц (DE),ТЁПФЛЬ Стефан (DE),ГЕРТЕЛЬ Кристиан (DE)
申请号：
RU2012140413/13
公开号：
RU2012140413A
申请日:
2011.02.11
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A process for controlling product properties during the production of foods belonging to groups smoked and cooked sausage, pates, thermally processed meat products, or similar products, in particular to the preservation of their spreadability and sliceability, according to patent document DE 102008048543, wherein something in the production of raw sausage conventional starting materials that are not in deep-frozen state, salt were mixed and subjected to a preliminary coarse grinding and then subjecting the mixture ie fermentation and acidification, i.e. reduction of the pH value, and then after protein coagulation is carried micronization or alternatively, the high pressure treatment is carried out for coagulating the proteins and inactivate microorganisms, wherein the separated mechanically raw meat products remain in the skim sostoyanii.2. A method according to claim 1, characterized in that the pulverization is carried out after the step of high processing davleniem.3. A method according to claim 1 or 2, characterized in that during grinding to a final level of addition of fat grain is performed, followed by second processing high davleniem.4. A method according to claim 1 or 2, characterized in that for enhanced perception of substances activating the sensory system, or a combined conduct additional processing of semi-high pressure, the final product or starting materials or flavor dobavok.5. A method according to claim 3, characterized in that for enhanced perception of substances activating the sensory system, or a combined conduct additional processing of semi-high pressure, Goth1. Способ регулирования свойств продукта при производстве пищевых продуктов, относящихся к группам сырокопченых и вареных колбас, паштетов, термически обработанных мясных продуктов или подобных продуктов, в частности, к сохранению их намазываемости и нарезаемости, согласно патентному документу DE 102008048543, отличающийся тем, что- при производстве сырокопченых колбас обычные исхо
