RU2003127426A - METHOD FOR PRODUCING BOILED SAUSENES "SPRING" - Google Patents

METHOD FOR PRODUCING BOILED SAUSENES "SPRING" Download PDF

Info

Publication number
RU2003127426A
RU2003127426A RU2003127426/13A RU2003127426A RU2003127426A RU 2003127426 A RU2003127426 A RU 2003127426A RU 2003127426/13 A RU2003127426/13 A RU 2003127426/13A RU 2003127426 A RU2003127426 A RU 2003127426A RU 2003127426 A RU2003127426 A RU 2003127426A
Authority
RU
Russia
Prior art keywords
meat
grade
sausage
pork
anisomin
Prior art date
Application number
RU2003127426/13A
Other languages
Russian (ru)
Inventor
Тагир Файзрахманович Саитбаталов (RU) Саитбаталов Тагир Файзрахманович (RU)
Тагир Файзрахманович Саитбаталов
Мунир Марварович Гафаров (RU) Гафаров Мунир Марварович (RU)
Мунир Марварович Гафаров
Original Assignee
Тагир Файзрахманович Саитбаталов (RU) Саитбаталов Тагир Файзрахманович (RU)
Тагир Файзрахманович Саитбаталов
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Тагир Файзрахманович Саитбаталов (RU) Саитбаталов Тагир Файзрахманович (RU), Тагир Файзрахманович Саитбаталов filed Critical Тагир Файзрахманович Саитбаталов (RU) Саитбаталов Тагир Файзрахманович (RU)
Priority to RU2003127426/13A priority Critical patent/RU2003127426A/en
Publication of RU2003127426A publication Critical patent/RU2003127426A/en

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Claims (1)

Способ производства вареной колбасы, предусматривающий разделку мясного сырья - говяжьих и свиных туш, их обвалку, жиловку с выделением односортного мяса, предварительное измельчение мяса, посол, приготовление фарша, шприцевание, термическую обработку, отличающийся тем, что в состав мясного сырья вводят комплексную пищевую добавку Докторская колбаса, также вводят Анисомин и воду для ее гидратации, нитрит натрия при следующем соотношении компонентов, мас.%:A method for the production of cooked sausage, which involves cutting meat raw materials - beef and pork carcasses, boning them, trimming with single-grade meat, pre-grinding meat, salting, cooking minced meat, extrusion, heat treatment, characterized in that a complex food additive is introduced into the meat raw material Doctor's sausage is also injected with Anisomine and water for its hydration, sodium nitrite in the following ratio of components, wt.%: Говядина жилованная 1-го сорта или односортная 52Beef veined 1st grade or single-grade 52 Свинина жилованная полужирная 20Veined pork bold 20 Свинина жилованная жирная 20Fattened pork 20 Пищевая добавка Анисомин 1Food supplement Anisomin 1 Вода для гидратации пищевой добавки Анисомин 7Anisomin 7 Food Additive Hydration Water Пряности и материалы, г на 100 кг несоленого сырьяSpices and materials, g per 100 kg of unsalted raw materials Комплексная пищевая добавкаIntegrated Nutritional Supplement Докторская колбаса 1320Doctor's sausage 1320 Нитрит натрия 7,5Sodium nitrite 7.5
RU2003127426/13A 2003-08-25 2003-08-25 METHOD FOR PRODUCING BOILED SAUSENES "SPRING" RU2003127426A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003127426/13A RU2003127426A (en) 2003-08-25 2003-08-25 METHOD FOR PRODUCING BOILED SAUSENES "SPRING"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003127426/13A RU2003127426A (en) 2003-08-25 2003-08-25 METHOD FOR PRODUCING BOILED SAUSENES "SPRING"

Publications (1)

Publication Number Publication Date
RU2003127426A true RU2003127426A (en) 2005-02-20

Family

ID=35218608

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003127426/13A RU2003127426A (en) 2003-08-25 2003-08-25 METHOD FOR PRODUCING BOILED SAUSENES "SPRING"

Country Status (1)

Country Link
RU (1) RU2003127426A (en)

Similar Documents

Publication Publication Date Title
CN102150885B (en) Low sodium salt ham sausage and preparation method thereof
JP4713504B2 (en) Meat-based foods comprising lactobionic acid
RU2317728C2 (en) Fish-containing chopped sausage or european type chopped sausages from meat of only aquatic animals, and method for producing the same
CN104000221A (en) Preparation method for vinegar blood duck
CA2851557C (en) Method for the production of fat-reduced foodstuffs such as meat and sausage products
CN101310624A (en) Trotter sausage and its production method
CN103549507A (en) Delicious ham sausage and preparation method thereof
RU2003127426A (en) METHOD FOR PRODUCING BOILED SAUSENES "SPRING"
WO2003090562A1 (en) Fish ham sausage with chunks of fish meat and preparation method
JPH1053A (en) Processed animal protein food material and production thereof
EP2725921A2 (en) Protein product and process for making protein product from uncooked meat purge
CN112971052A (en) Fruity sausage and preparation method thereof
WO2004012531A1 (en) Ham with shape meat of aquatic mollusc as material and preparation method
CN108835544A (en) A kind of salmon ham sausage and preparation method thereof
JP3767463B2 (en) Processed fish and its manufacturing method
RU2003127424A (en) METHOD FOR PRODUCING SAUSAGES "KAMSKIE"
RU2003115416A (en) METHOD FOR PRODUCING SAUSAGES
RU2005130132A (en) METHOD FOR PRODUCING SAUSAGE PRODUCTS
RU2003127425A (en) METHOD FOR PRODUCING BOILED SAUSAGES "MARTADELLA"
RU2003127427A (en) METHOD OF PRODUCING SAUSAGES "PETROVSKY"
RU99108103A (en) MOISTURIZING ADDITIVE FOR MEAT PRODUCTS AND METHOD FOR PREPARING MEAT PRODUCTS OF TYPE OF BOILED SAUSAGE
GB2234659A (en) Method of treating meat
CN101703270A (en) Multi-nutrient fresh ham sausage
WO2004012528A1 (en) Ham sausages made of forming aquatic shellfish meat and methed of preparing the same
KR200309826Y1 (en) Skinless chicken

Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20050225