Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" (RU)
发明人:
Ангелюк Валентин Петрович (RU),Дусмагулов Кайрат Крымгиреевич (KZ),Сосновская Анна Сергеевна (RU),Лазарев Сергей Николаевич (RU),Сосновский Роман Сергеевич (RU)
申请号：
RU2013128101/13
公开号：
RU2013128101A
申请日:
2013.06.19
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
A method for manufacturing sausages characterized in that it comprises the comminution of feedstock, trimmed pork sausage with a mass fraction of 50-60% of adipose tissue, the ambassador, maturation, preparation of the ripened raw sausage meat with garlic, phosphate, spice, with incorporation, during the preparation of minced sodium nitrite and water and / or ldovodyanoy mixtures and / or separate water and ice, filling meat casings for frankfurters, wieners heat treatment by heating them at a temperature of 60-65 ° C and relative humidity of 54-65% in Techa of 15-25 min drying - under the same temperature and relative humidity of 20-25% for 40-55 minutes, smoked - at a temperature of 68-72 ° C for 13-15 min, which produced an air-smoke mixture delivered bars transversely to the longitudinal axis of the sausage, and the last third of the time of smoking the relative humidity of the air-smoke mixture is adjusted to 2.0-2.5 times higher drying mode, air humidity, and after the smoking produce cooked at a temperature of 74-76 ° C and relative humidity 99-100% before reaching the bar in the thick sausages pace perature 68-74 ° C, followed by aging wieners within 8-10 min without temperature decrease in the thickness of the bar frankfurters, wieners then cooled, characterized in that as the main raw fish used, and in the process of mixing the ingredients in the composition administered further pre crushed leaves marine algae laminaria as protein-fat emulsion, a mixture, prepared on the basis of milk concentrate bifidogenic protein and carbohydrate raw materials Lactobel-ED, vegetable oils, in privateСпособ производства сарделек, характеризующийся тем, что он предусматривает измельчение исходного сырья, свинины жилованной колбасной с массовой долей жировой ткани 50-60%, посол, созревание, приготовление фарша из созревшего сырья с использованием чеснока, фосфата, пряностей, с введением в процессе приготовления фарша нитрита натрия и воды, и/или льдоводяной смеси, и/или раз
