Государственное образовательное учреждение высшего профессионального образования "Мордовский государственный университет им. Н.П. Огарева"
发明人:
Сергеева Людмила Васильевна,Кадималиев Давуд Али-оглы,Бирюков Вячеслав Валентинович,Козеркина Светлана Викторовна
申请号：
RU2011124724
公开号：
RU2011124724A
申请日:
2011.06.16
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of producing smoked sausages comprising a breaker, boning and trimming materials, grinding, ambassador, the preparation of minced meat, sausage loaves molding, tough, and heat treating the precipitate loaves, characterized in that the step of salting and maturing in the feedstock composition are added lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei and probiotic preparation "Narine" in a ratio of 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the basic raw material, the process minced precipitation is carried out at a temperature of 38-40 ° C for 3 hours .2. A method of producing smoked sausages comprising a breaker, boning and trimming materials, grinding, ambassador, the preparation of minced meat, forming the sausage loaves, mating, precipitation and thermal treatment loaves, characterized in that the step of salting and maturing in the raw material is added a composition of lactic acid bacteria Lactobacillus plantarum, Lactobacillus Casei and Bifidobacterium bifidum probiotic preparation in the ratio 1: 1: 2 in an amount of 0.5-1.0% per 100 kg of the basic raw material, the process minced precipitation is carried out at a temperature of 38-40 ° C for 3 chasov.3. A method of producing smoked sausages comprising a breaker, boning and trimming materials, grinding, ambassador, the preparation of minced meat, forming the sausage loaves, mating, precipitation and thermal treatment loaves, characterized in that at the stage of stuffing added by the composition of lactic acid bacteria, Lactobacillus plantarum, Lactobacillus Casei and probiotic preparation "Narine" in a ratio of 1: 1: 2 in an amount of 0.5-1.0%, and 20 g of starter culture Bitek-LS-25 per 100 kg of the basic raw material, the process minced precipitation is carried out at a temperature of 16-18 ° C for 10-12 hours. 4. A method of producing half-smoked flasks1. Способ производства полукопченой колбасы, предусматривающий разделку, обвалку и жиловку сырья, измельчение, посол, п
