RU2144776C1 - Sausage product manufacture method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves making farce from preliminarily prepared raw meat material and components in accordance with receipt; introducing additive based on cedar seed reprocessing product; forming basic product from meat farce containing mentioned components and additive; performing thermal treatment or drying of basic product. Complex of biologically active substances with balanced biochemical composition are introduced into basic product for imparting prolonged storage and improved consumers properties, as well as for enriching sausage products with vitamins, phospholipins and other substances valuable for individual's organism. EFFECT: simplified method and improved quality of sausage product. 5 cl, 12 ex

Description

 The invention relates to the food industry, more specifically to meat processing, and more particularly relates to a method for the production of sausages.

 The invention will find application in the production of sausages, such as sausages, sausages, sausages, intended both for the general public and for people with dietary recommendations.

 Currently, many methods have been developed for the production of sausages aimed at the manufacture of a food product with an improved composition in terms of the content of biologically active substances, as well as higher organoleptic characteristics. To achieve these goals in the production process, various components, as well as additives, are prescribed in the prepared meat raw materials.

 So, for example, there is a known method for the production of sausages, including cutting, boning, trimming meat raw materials, its grinding, salting and preparation of minced meat from minced meat raw materials, egg powder, milk powder, spices and additives - chopped seaweed, taken in an amount of 5- 6% by weight of minced meat. In accordance with this method, the prepared stuffing is squeezed into the stomach and subjected to heat treatment (SU, 2099953, A 22 C 11/00). The introduction of the named plant-derived additives into the meat product made it possible to increase the content of a number of microelements (cobalt, iron, copper) and promoted the appearance of new ones, in particular iodine and vitamin C, which are only traces in meat. The chemical composition of sausages obtained according to the above method corresponds to the biomedical requirements for food products for people with sick (or predisposed) anemia, thyroid gland, and atherosclerosis.

 There is also known a method for the production of cooked sausages for dietary nutrition, in accordance with which the beef is minced, processed in a cutter, chopped pork is added, the components provided for in the recipe are mixed and added: sodium nitrite, spices, starch, ascorbic acid and protein-mineral supplemented preparation from the meat and bone residue in the amount of 1-2% by weight of minced meat. Protein-mineral preparation is obtained by repeated acid extraction from bone with the remains of meat, precipitation of protein and its drying. The composition of the drug used includes 50% protein, 15.7% calcium and 5.4% phosphate. The formed minced meat is passed through an emulsifier, after which the loaves are formed and heat treated to obtain the target product (SU, 1780681, A 22 C 11/00, A 23 L 1/31, 1/29). Sausages obtained in accordance with the above method meet the requirements for a dietary product due to the high protein content, low lipid content, low calorie content, high calcium content, compliance with the physiological Ca: P ratio of 1: 1, and normalized mineral composition.

 Thus, the added additives provide a certain increase in the mineral value of the obtained sausage products, however, this does not solve the problems associated with stopping the chemical processes of spoilage of the obtained product and preserving the necessary bacterial purity of the product in time, thus eliminating the biological spoilage of the latter. To avoid quick spoilage of sausages, chemical preservatives are widely used, which sharply reduces the achieved nutritional value of the product.

 There is a known method for the production of sausages, which we adopted as a prototype, according to which rosemary and basil essential oils, taken in the amounts of 0.58-0.60% and 0.40-0.42%, respectively, are introduced into the prepared meat-containing minced meat at the cutting stage from the mass of minced meat, and the above-mentioned essential oils are applied to a mixture of sugar and salt at a ratio of a mixture of sugar and salt and essential oils from 1: 0.008 to 1: 0.015 (SU, 1722371, A 22 C 11/00). As stated in the materials of the said patent, the introduction of the minced product of the processing of plant parts, in this case, rosemary and basil essential oils, allows to increase the shelf life of the finished product and improve its organoleptic characteristics.

 However, the introduction of the prepared meat of one or another of the abovementioned additives provides either some suppression of the vital activity of pathogenic microflora, or improvement of the target product in terms of mineral composition, or in the content of biologically active substances in it, and a change in any one product characteristic is achieved. In addition, these quality changes are quite insignificant due to the low biological value of the additives used. Currently, food products, in particular sausages, are subject to certain requirements in relation to their nutritional value, which is due to the energy and biological value of the product. An important factor for food is the presence of a complex of physiologically active substances - vitamins, phospholipids, sterols and others.

 The basis of the claimed invention is the task of introducing into the composition of the target food product of a natural complex of substances of a balanced biochemical composition a method for the production of sausages, which ensures the long-term preservation of the finished product with high nutritional value.

 This problem is solved in the production of sausages by a method including the preparation of minced meat from pre-prepared meat raw materials, components provided by the recipe, and additives based on the product of processing parts of plants, molding the target product from the prepared minced meat and its heat treatment or drying to obtain the target product, according to The invention uses as an additive the product of processing cedar seeds, mainly taken in an amount of at least 0.01 wt.%.

 Thanks to the claimed invention, it has become possible to preserve the consumer properties of sausages 2-3 times longer and enrich them with micronutrients, vitamins and biologically active substances that are most valuable to the human body.

 To achieve high organoleptic characteristics of the resulting sausage products having a juicy, delicate texture, with a high yield of the target product, it is advisable according to the invention to use cedar oil and / or powdered cedar seed kernels as a product of processing cedar seeds.

 Further objectives and advantages of the claimed invention will become apparent from the following detailed description of the method for the production of sausages and specific examples of the implementation of this method.

In accordance with the claimed method, it is proposed to introduce into the mixture of ingredients of a traditional recipe for sausages, for example sausages, sausages, sausages, a natural complex of substances of a balanced biochemical composition, such as a product of processing cedar seeds. Chemical analysis of cedar seeds showed that they contain, by weight,%:
Solids - 96.9
Including:
Fat - 62.90
(including litsitin - 1.41)
Nitrogen - 19.8
(including proteins - 18.94)
Carbohydrates - Glucose - 2.21
Traces of fructose, sucrose - 0.24
Dextrin - 2.20
Starch - 5.26
Fiber - 2.24
Pentosan - 2.06
Minerals - 2.57,
including mg%:
Calcium - 39.3
Phosphorus - 716.4
(in this case, 286.5 ± 7.4 phosphorus in mineral compounds; 146.3 ± 4.4 phosphorus in hexose phosphates; 58.2 ± 1.6 phosphorus in phytin; 169 ± 5.8 phosphorus in proteins; 55.9 ± 1.5 phosphorus in phosphatides)
Iron - 2.2
Magnesium - 430.1
Potassium - 368.3
Vitamins, mg%:
Tocopherols - 61.6
Group B - 0.98
Groups F - 78.8
Trace elements:
Manganese - Up to 9.762
Copper - Up to 3.272
Zinc - Up to 13.9
Cobalt - Up to 0.093
Iodine - Up to 0.928
Cedar seeds contain all the essential amino acids, the balance of which is close to ideal.

According to the invention, it is proposed to use a cedar seed processing product - cedar oil and powdered cedar seed cake. Cedar oil, usually obtained by cold pressing, has high palatability, it has a pleasant neutral taste, a very weak delicate nutty smell, and a light amber color. The pour point of cedar oil ranges from minus 19.5 to 22.5 ^o C, at a temperature of minus 10 ^o C, cedar oil remains liquid, and then gradually thickens. The viscosity of cedar oil according to Engler at 20 ^o C is equal to an average of E = 8.42.

 Cedar oil has the following average fatty acid composition (determined by spectrographic method): unsaponifiables 1.12%, acids: saturated 5.76%, unsaturated - oleic 15.76%, linoleic 57.24% and linolenic 21.22% of the total content fatty acids.

According to the content of biologically active fatty acids, cedar oil significantly exceeds all known edible vegetable oils. A significant presence of acids with vitamin F activity in cedar oil is a specific characteristic of the vitamins of this oil, in addition, it contains an increased content of vitamins B ₁ (thiamine), B ₂ (riboflavin), E (tocopherols). The value of natural tocopherols is determined by their biological and antioxidant activity. High vitaminization of cedar oil, including significant B-vitamin activity, significantly increases its nutritional and biomedical value.

 The nutritional value of cedar oil is also largely associated with a fairly high protein content (15-20%) and a wide range of amino acids, including essential ones. Proteins of cedar oil consist of the most easily: digestible albumin (39%) and globulin (35%). In experiments on rats, high digestibility of cedar proteins was established, which is higher than that of almonds, peanuts, hazelnuts and walnuts.

 Using paper chromatography, amino acids of the cedar seed kernel proteins were identified and quantified. A total of 18 amino acids were found, of which 70% are indispensable, which indicates the high biological value of proteins. At the same time, there is an increased content of tryptophan, lysine and methionine, the most amino acid deficient foods. Arginine predominates in amount (about 20%).

 Cedar oil contains a wide range of macro- and microelements, among which iodine occupies a significant place, which gives cedar oil a high biological activity.

 Of the lipids of cedar oil, phosphatides are the most valuable, the content of which in cedar oil is up to 1.65%, which is equivalent to soy - the richest source of phosphatides among plant materials. Isolated phosphatides belong to the group of glycerophosphatides, the ratio of N: P in which is 1: 1.

 The cedar seed cake, like oil, is a rich source of nutrients and has almost the same elemental composition as the cedar core. The mass fraction of valuable food components in the cake predominates in comparison with the core, since in the process of obtaining cedar oil they remain in the cake. The amount of essential amino acids in the cake is 171.1 mg / 100 g abs. dry substances, which is 55% more than in the core. Similar results were obtained for the content of readily soluble carbohydrates (18.8% abs. Dry matter, which is 48% more than in the core). The qualitative composition of lipids and fatty acids in the core and oilcake is identical. Phospholipids and 32.4% triacylglycerides make up oil cake lipids 2.0%.

Cake core of cedar seeds has the following chemical composition, wt. share,%:
Solids - 94.2
Including,%:
Fat - 21.5
Protein - 45.1
Carbohydrates - 28.8
Ash - 5.42
Vitamins, mg / 100 g - 12.86
The cedar seed cake is a highly nutritious product with good taste. According to the invention, it is proposed to use it in the form of a powdery substance in which the moisture content is from 9 to 10%, and the particle size is mainly characterized by a residue on a silk sieve N 35 in an amount of 3%, on a silk sieve N 25 in an amount of 0-3%.

 Due to the presence of cedar oil and / or oilcake of cedar seeds in sausages, inhibition of the development of unwanted microflora is achieved - by the end of storage within 72 hours bacterial colonization is on average 40% lower than in control samples of sausages. Physico-chemical, organoleptic and microbiological indicators of sausages produced in accordance with the claimed invention are significantly higher than control samples (analysis was carried out after 6 days).

 The presence of cedar cake in sausages mainly in an amount of from 1 to 15 wt.% Leads to an increase in the moisture-binding capacity of minced meat, due to which the target product acquires a juicy texture and high yield.

 Introduction to the composition of sausages of the aforementioned protein processing products of cedar seeds rich in proteins ensures the formation of structures that are stable in time and space while preserving the texture typical for cooked sausages.

 The delicate texture of the sausages produced in accordance with the claimed method is achieved due to the balance of fat and protein. The achieved ratio of fat and protein brings the product closer to the recommended one in accordance with the requirements of the theory of balanced nutrition.

In accordance with the claimed method, meat carcasses are subjected to cutting, deboning and venation. The veneered meat is then usually crushed and salted, the meat ripened in a solution of salt is introduced into the cutter, where the ingredients provided for the recipe are served - spices, egg products, milk powder, possibly by-products and the additive, according to the invention, cedar oil and / or bagasse cedar seeds in an amount of at least 0.01 wt.%. From the minced meat formed in the cutter, the target product is formed, for example, by extrusion into a natural or artificial shell, after which the formed sausages are subjected to heat treatment - frying, cooking. The resulting sausage product has a monolithic, delicate and juicy consistency, a pronounced pleasant aroma, excellent taste, the color in the section is uniform, beautiful, and the above estimates of organoleptic properties are preserved even after storage of the sausage product for 5 days at a temperature of 6 ± 2 ^o C. Sausage the product manufactured according to the invention has high nutritional value due to the high biochemical characteristics of the cedar seed processing product introduced into the target product.

 A tangible result in physicochemical, organoleptic and microbiological indicators is achieved by introducing at least 0.01 wt.% Of the product of the processing of cedar seeds into the sausage product, while the cored seeds of the cedar seeds are preferably introduced in an amount of from 1 to 15 wt.%, and cedar oil is preferably in an amount of from 0.01 to 6.00 wt.%. It is possible to add cedar oil and cedar seed kernels to the sausage stuffing at the same time in an amount determined by the category and type of meat raw material used, the nature of the sausage made, and the quality and nutritional value of the components provided for in the recipe.

 The following examples of the implementation of the proposed method in no way limit the scope of the present invention, but are given only to illustrate the invention.

Example 1
Bold pork in the amount of 97.5 kg is ground on a spinning top with a lattice hole diameter of 25 mm, massaged for 10 minutes, brine in the amount of 16 kg, having a density of 1.102 g / cm ³ and containing 0.55% sodium nitrate and 1.5, is added to the raw material % sugar, and the mixture is massaged for another 5 minutes. Then, cedar oil in an amount of 0.01 kg is introduced into the meat raw material, massaged for 5 minutes, after which 7 kg of powder cake of cedar seed kernel are added and the mixture is massaged for another 10 minutes.

The resulting meat is filled into a shell with a diameter of 12 mm and the resulting ham sticks are ripened for 36 hours at a temperature of 4 ^° C. Then, the loaves are heat-treated and cooled according to the known technology for producing ham in the shell.

 The yield of the finished product is 113% by weight of the raw material, and its organoleptic characteristics on a 5-point scale are as follows: consistency 5, taste 4.9, juiciness 5. These indicators are stored after storage for 144 hours.

Example 2
Beef heads, beef lips, connective tissue and spleen are cleaned, examined, washed in water, loaded into an open boiler with a steam jacket, poured with 0.3% sodium bicarbonate solution and carried out by boiling at a temperature of 90 ^o C and a liquid ratio of 1: 2 for 45 minutes.

 5 kg of lung and 15 kg of esophagus meat are examined, washed in water and crushed in raw form not in a top with a grid diameter of 3 mm. At the same time, crushed edible greaves, taken in an amount of 10 kg, and previously cooked offal: 36 kg of beef meat, 13 kg of a mixture of connective tissue and beef lips, 3 kg of spleen. The crushed offal is loaded into the mixer and mixing is carried out by adding 8 kg of powdered cake of cedar seeds and 10 kg of blood plasma. When cooking minced meat, 2.5 kg of table salt, 120 g of black pepper, 40 g of red hot pepper, 100 g of coriander, 60 g of ascorbic acid, 20 liters of broth and 2.5 kg of onion, previously peeled and chopped, are added to the mixer. The total duration of the mixing process is 5 minutes.

The prepared minced meat is formed into beef circles and steamed at 85 ^o C for 2.5 hours until the temperature in the center of the product reaches 72 ^o C. Then the sausages are cooled to 4 ^o C and transferred to storage.

 The product has an elastic soft texture, pleasant aroma and taste; retains its qualities after 144 hours of storage.

Example 3
By-products of the bird (liver, heart, taken in a natural ratio) are washed, the gall bladder is removed, blanched in boiling water for 5 minutes. Then, blanched raw materials and raw chicken fat are crushed on a spinning top with a grid diameter of 2-3 mm. Forcemeat is prepared in the cutter, adding pre-cooked onions, egg products, powdery cedar seeds, salt, spices to the meat raw materials.

 The whole mass is stirred for 5 minutes until a homogeneous consistency is obtained. Cooked minced meat is injected into the intestinal membrane and the loaves are sent for heat treatment.

The frying mode of the obtained liver sausage begins at 70 ^o C for 6 minutes, then the temperature is increased to 100 ^o C and continue frying for 20 minutes.

Cooking liverwurst is carried out at 80 ^o C for 30 minutes.

The components of the liverwurst sausage recipe are taken in the following quantities:
Blanched chicken liver and heart - 60 kg
Raw chicken fat - 30 kg
Egg product - 10 kg
Salt - 1.5 kg
Powdered cake core of cedar seeds - 3 kg
Sugar - 0.13 kg
The resulting product has an elastic, soft consistency, pleasant taste and aroma, enriched with high-value protein nutritionally mineral substances, vitamins; retains its qualities after 96 hours of storage.

Example 4
To obtain liverwurst sausage, 23 kg of boiled chicken stomachs, 10 kg of boiled chicken hearts, 11 kg of blanched chicken liver, 26 kg of blanched chicken skin, 6 kg of melted chicken fat, 5 kg of cedar seed cake powder, 1.7 kg of table salt are used. 0.7 kg black pepper, 0.5 kg ground coriander, 0.49 kg ground cumin.

Boiled and blanched offal is crushed on a top with a diameter of lattice holes of 8-12 mm. Then knead in a mixer for 3 minutes. Intestinal casings prepared in this way are filled into the intestines with the formation of loaves, which are subjected to heat treatment in steam cookers at 85 ^o C for 1-2 hours until the temperature reaches 72 ^o C. in the center of the loaf.

 The prepared product has a pleasant taste and a dense elastic consistency. The total organoleptic assessment on a 5-point scale is 4.9 points. The product retains its quality after storage for 96 hours.

Example 5
Beef is ground on a spinning top with a grid diameter of 2-3 mm and salted at the rate of 2.5 kg of table salt per 100 kg of meat for 12-24 hours. Fatty pork is ground in a spinning top with a diameter of lattice holes 16-25 mm and salted at the rate of 2.5 kg of table salt per 100 kg of meat for 24-48 hours. The lung is not salted and crushed to a pasty state.

 In the cutter lay 5 kg of lung, 20 kg of beef and cutter for 3-4 minutes. Then, without stopping the cutter, add 33.6 kg of pork, 15 kg of powder cake, spices and continue to cut for 4 minutes. Add 26.4 kg of pork and cut it for 2 minutes until slices with a side size of at most 10 mm are formed. Water is added during the chopping process at the rate of 25% by weight of minced meat.

The obtained meat is filled with pork belts, the loaves obtained are hung on sticks and subjected to sedimentation for 24 hours at 0-4 ^° C. Then the loaves are sent for heat treatment. The loaves are fried at 90-110 ^o C for a time sufficient to achieve a temperature in the center of the loaf of 45 ^o C and reddening of the surface of the loaf, in other words within 110 minutes.

The sausage is cooked in steam chambers with saturated steam with a temperature of 75-80 ^o C until the inside temperature of the loaf reaches 69 ^o C. After cooling to a temperature inside the loaf of 10 ^o C, the quality of the obtained product is evaluated.

 The sausage produced has a good presentation, there are no broth and fat swelling, the sausage texture is elastic, delicate, the cut minced meat is light pink in color without voids and spots, it has a pronounced pleasant taste. The quality of the sausage is maintained after storage for 144 hours.

Example 6
Paired beef in the amount of 32 kg with a fat and connective tissue content of 10% is frozen to minus 1 ^o C. Paired pork in the amount of 65 kg with a fat and connective tissue content of 70% is frozen to minus 1 ^o C. The named raw meat is ground to a particle size of 2 -8 mm and curing ingredients are introduced: 3 kg of table salt, 7.5 mg of sodium nitrite, 200 g of sugar, and then 3 kg of cedar oil is added. The minced meat is well kneaded and introduced into artificial casings to form loaves, which are subjected to heat treatment - roasting, cooking, smoking according to the modes of production of semi-smoked sausages to a moisture content of 30% in the finished product.

 The produced sausage has a good presentation, pronounced pleasant taste and aroma, which are stored after storage for 480 hours.

Example 7
Fresh beef in the amount of 35 kg and fresh pork in the amount of 65 kg are frozen to minus 2 ^o C, then the raw meat is crushed to particles of 2-8 mm and 3 kg of sodium chloride, 7 mg of sodium nitrite, 400 g of sugar are introduced into the resulting meat. and 5 kg of powder cake of cedar seeds, as well as spices. The minced meat is well kneaded and introduced into artificial casings for the formation of sausage loaves, which are subjected to sedimentation at an air temperature of 2-4 ^o C and air velocity of 0.1 m / s, then heat treatment, smoking is carried out in accordance with the accepted production technology of cooked smoked sausages.

 The produced sausage has a good presentation, pronounced pleasant taste and aroma, the consistency of the sausage is elastic, delicate. High organoleptic qualities of the resulting product are stored after storage for 480 hours.

 Example 8

Pork and horse meat are subjected to cutting, deboning and venation. 49 kg of veined pork and 38 kg of veined horsemeat are ground on a spinning top with a lattice diameter of 3 mm and salted, while the horsemeat is kept for 72 hours, and pork for 48 hours. After exposure, the meat is again crushed on a top with a grid diameter of 2 mm. The crushed meat raw materials are sent to the cutter, which serves 1.5 kg of egg products, 1.5 kg of milk powder, 1 kg of cedar oil, 5 kg of powdered cake of cedar seeds, 0.5 kg of garlic, 0.2 kg of sugar, 5 mg of nitrite sodium and 2 kg of salt. Stir the minced meat for 6 minutes. Stuffed meat is stuffed into 32 mm diameter rounds, the resulting bars - sausages are twisted 7-9 cm long, sedimented at a temperature of 0-4 ^o C, relative humidity 80-85% for 3 hours, then fry at a temperature of 90-100 ^o C for 30 minutes, cooking at 75-85 ^o C for 15-20 minutes, cooling first with cold water to a temperature of 25 ^o C, and then with air to 4 ^o C.

 The yield of the finished product is 112-113%. The resulting product has a good presentation, the consistency of the sausages is delicate, elastic, the smell and color are typically appetizing. The achieved product qualities are maintained after storage for 96 hours.

 Example 9

Pre-prepared meat raw materials - 35 kg of beef, 35 kg of pork and 30 kg of bacon are chopped on a cutter, where 3.5 kg of table salt, prescription spices and 0.5 kg of cedar oil are added. At the end of the cutter, the minced meat is injected into the intestinal membrane and sent to the sediment at a temperature of 0-2 ^o C for 7 days. After precipitation, the sausage sticks are smoked for 2 days at a temperature of 18-22 ^o C and dried for 18 days at a relative humidity of 75% and a temperature of 12 ^o C. Ready-made smoked sausage contains 28% moisture. Pathogenic microflora is absent. The product has high taste and nutritional qualities.

Example 10
Raw meat, previously subjected to deboning and venation - 35 kg of beef, 35 kg of pork and 30 kg of bacon are chopped on a cutter, where 3.5 kg of table salt, spices and 0.06 kg of cedar oil are then added. At the end of the chopping process, the minced meat is injected into the intestinal membrane and sent to the sediment at a temperature of 0-2 ^o C for 7 days. After precipitation, the sausage loaf is dried for 12 days at a relative humidity of 75% and a temperature of 12 ^o C.

 Ready-made sausage contains 28% moisture. Pathogenic microflora is absent. The product has high taste and nutritional characteristics.

Example 11
15 kg of pre-prepared lean meat, 15 kg of pre-prepared fatty meat, 4.5 kg of powdered cake of cedar seed kernel, 0.57 kg of common salt, 0.9 kg of milk powder, 0.1 kg of spices prescribed in the cutter are loaded into the cutter 0 kg of water. The procterized sausage stuffing is then passed through a colloidal mill and syringed into a shell with a diameter of 21-24 mm, the resulting 6 cm long bars are twisted and subjected to heat treatment.

 The produced sausages have a pronounced pleasant taste and aroma, the cut minced meat is light pink in color, the texture is delicate. The achieved product qualities are maintained after storage for 96 hours.

Example 12
Grade II beef is ground on a spinning top with a grid diameter of 2 mm, then it is sent to a cutter, where 5 kg of raw egg mass, 25 kg of powdery cake of cedar seeds, 4.5 kg of cereal flour (millet mix) are added to 50 kg of chopped beef , oat, pea flour, taken in equal amounts), 1.3 kg of table salt, 0.0075 kg of sodium nitrite, 0.1 kg of ground black pepper, 1.0 kg of pickled garlic, 13 kg of water (flake ice).

The temperature of the minced meat after cutting is 6 ^o C. The prepared minced meat is injected into the sausage casing, hung on the frames, kept in the process of precipitation for 2 hours, fried at 90 ^o C for 70 minutes, boiled for 50 minutes at 82 ^o C, cooled to 12 ^o C and transferred to the implementation.

 The resulting sausages (sausages) have a good taste, a pleasant aroma with a cedar shade. The section has a homogeneous, juicy, porous structure.

 The resulting product has a high biological value of the protein due to increased digestibility - the digestibility of the in vitro protein of the finished sausage product is 89.1%.

Claims (5)

 1. Method for the production of sausages, including the preparation of minced meat from pre-prepared meat raw materials, components provided by the recipe, and additives based on the product of processing parts of plants, molding the target product from the prepared minced meat and its heat treatment or drying, characterized in that as an additive use the product of the processing of cedar seeds.  2. The method according to claim 1, characterized in that the cedar seed processing product is used in an amount of at least 0.01 wt.%.  3. The method according to claim 1, characterized in that cedar oil is used as a product of processing cedar seeds.  4. The method according to claim 1, characterized in that the cedar seed powder is used as a cedar seed powder processing product.  5. The method according to claim 1, characterized in that cedar oil is used in combination with cedar seed powder as a cedar seed product.