RU94024629A - Method of preserving smoked sausages from mold - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: invention relates to alternative technology for production of sound food products, in particular, to their protection against microbial damage, weight loss, and decrease in quality when produced and marketed, conservation of nutritive value of expensive protein products for a long period of time by way of using effective antimicrobial means with functional properties. Method consists in preparing aqueous solution containing, as an antimicrobial additive, 1.0-5.0 wt % of dehydrocetic acid or 0.1-5.0 wt % of its sodium salt. In this case steeping is conducted at room temperature for 1-10 min. It is also of expedience to introduce additionally citric acid and 4-8% sodium chloride. EFFECT: provided inexpensive effective preservation of smoked sausage against microbial damage.

Claims (1)

The invention relates to resource-saving technology for the production of healthy food products, in particular, to their protection from microbial spoilage, losses, reduced quality during production, sale, preservation of the nutritional value of expensive protein products for a long time by using effective antimicrobial agents with functional properties. The objective of the invention: to ensure effective protection of smoked sausages from microbial damage, by using currency substitutes of high quality and multifunctional action. The method includes preparing an aqueous solution with an antimicrobial additive - dehydrocetic acid in an amount of 1.0- -5.0 wt.% Or sodium salt of dehydrocetic acid in an amount of O, 1 - 5.0 wt.%, While soaking is carried out at room temperature for 1-10 minutes. In addition, it is advisable to introduce additional citric acid, as well as NaCl-in the amount of 4-8%.