INSTYTUT BIOTECHNOLOGII PRZEMYSŁU ROLNO-SPOŻYWCZEGO IM. PROF. WACŁAWA DĄBROWSKIEGO;INSTYTUT BIOTECHNOLOGII PRZEMYS&Lstrok；U ROLNO-SPO&Zdot；YWCZEGO IM. PROF. WAC&Lstrok；AWA D&Aogon；BROWSKIEGO
process for the production of pickled azotynowo sausage brewed of finely fragmented stuffing is, from raw material miesny shall apply,the natural mikroflora bacteria was enriched in bacteria denitryfikujace staphylococcus carnosus atcc 51654 isolated from sausage dried with these bacteria prior to miesa rozmnaza during 24 hours and the temperature of 30 oc in plynnym bialkowym quality of the terrain which is added sodium nitrate of 100 ml / l and bacterial cells odwirowuje and suspended in saline solutionsaline.then this solution is added to the meat and pekluje, after which the meat is chopped, add the ingredient i and mixedand then stuffing kielbasiany impales in oslonki barrier and undergo heat treatment carried out in stages and in the first stage by 1 hour,that the temperature inside batonu was from 25oc to 30 oc, in the second stage for 3 hours, so that the temperature inside batonu was from 35 u00b0c to 105,in the third stage by 1 hour so that the temperature inside batonu was from 105 to 45 u00b0c and in the fourth stage to obtain the temperature inside batonu 70 u00b0c after what kielbase cooling.
