ДОЙЧЕС ИНСТИТУТ ФЮР ЛЕБЕНСМИТТЕЛЬТЕХНИК Е.В. (DE);ТРИТОН ГМБХ (DE)
发明人:
КОРЧАК Фриц (DE),ХЕЙНЦ Фолькер (DE)
申请号：
RU2011109922/13
公开号：
RU2011109922A
申请日:
2009.09.02
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. The method of regulating the properties of the product in the production of food products belonging to the groups of smoked sausages, cooked sausages, pastes, heat-treated meat products and the like, in particular to obtain a spreadable or cut product, characterized in that! in the production of uncooked smoked sausages, standard starting materials, but not in a deep frozen state, are salted, mixed and subjected to coarse preliminary grinding, after which this mixture is subjected to fermentation and acidification, that is, lower the pH value； then a high pressure treatment is performed to coagulate the protein and inactivate the microorganisms, while the mechanically separated raw materials of the meat remain in the separated state； after the high-pressure treatment step, fine grinding is carried out； ! in the production of cooked sausages, standard starting materials, but not in the heated state, are salted, mixed and subjected to rough preliminary grinding； this mixture is subjected to high pressure treatment in order to set a certain consistency of the final product due to the degree of protein denaturation by adjusting the pressure level and processing time, after which the composition corresponding to the formulation and crushed to a final grain level is stuffed into sausage casings and re-processed with high pressure, due to which the release of fat from the product is prevented and its spreadability is maintained. ! 2. The method according to claim 1, characterized in that in the production of uncooked smoked sausages, the product placed in the shell is subjected to repeated processing with high pressure1. Способ регулирования свойств продукта при производстве пищевых продуктов, относящихся к группам сырокопченых колбас, вареных колбас, паштетов, термически обработанных мясных продуктов и подобных им, в частности для получения намазываемого или нарезаемого продукта, отличающийся тем, что ! при производстве сырокопченых колбас стандартные исходные материа
