Aleshkov Aleksej Viktorovich,Pototskaya Anastasiya Sergeevna,Koltsov Igor Petrovich,Strelnikova Natalya Viktorovna
申请号：
RU20170127348
公开号：
RU2649984(C1)
申请日:
2017.07.31
申请国别(地区):
俄罗斯
年份:
2018
代理人:
摘要：
FIELD: meat processing.SUBSTANCE: invention relates to meat industry, in particular to technological processes for manufacturing of functional cooked sausages. Method comprises preparation of meat raw materials, preparation of sausage meat, shaping of loaves, cooking and cooling sausages. At the stage of sausage meat formation, flour from spaghula Plantago psyllium L. seed shells is dissolved in cool drinking water in proportion of 2.35 kg of flour per 10 kg of water for 3–5 minutes, then the gel is mixed with the remaining ingredients. Obtaining sausages with increased physiological value, which are carriers of a complex of dietary fiber essential for the human body, predominantly arabinoxylans derived from shells/ husks / spaghula Plantago psyllium L. seed shells is provided, synergistic effect of dietary fibers from shells/husks/spaghula Plantago psyllium L. seed shells on the components of cooked sausages determines the high functional and technological properties of the meat, in particular, increased w
