RU98122857A - METHOD FOR PRODUCING SAUSAGE PRODUCTS WITH DEODORATED UNFATTERED SOY FLOUR - Google Patents

METHOD FOR PRODUCING SAUSAGE PRODUCTS WITH DEODORATED UNFATTERED SOY FLOUR

Info

Publication number
RU98122857A
RU98122857A RU98122857/13A RU98122857A RU98122857A RU 98122857 A RU98122857 A RU 98122857A RU 98122857/13 A RU98122857/13 A RU 98122857/13A RU 98122857 A RU98122857 A RU 98122857A RU 98122857 A RU98122857 A RU 98122857A
Authority
RU
Russia
Prior art keywords
flour
unfattered
deodorated
soy flour
stuffing
Prior art date
Application number
RU98122857/13A
Other languages
Russian (ru)
Other versions
RU2160007C2 (en
Inventor
И.В. Курганова
И.Н. Никитина
О.И. Иванова
Т.П. Юдина
Original Assignee
Дальневосточная государственная академия экономики и управления
Filing date
Publication date
Application filed by Дальневосточная государственная академия экономики и управления filed Critical Дальневосточная государственная академия экономики и управления
Priority to RU98122857A priority Critical patent/RU2160007C2/en
Priority claimed from RU98122857A external-priority patent/RU2160007C2/en
Publication of RU98122857A publication Critical patent/RU98122857A/en
Application granted granted Critical
Publication of RU2160007C2 publication Critical patent/RU2160007C2/en

Links

Claims (1)

Способ производства колбасных изделий с дезодорированной необезжиренной соевой мукой, включающий разделку, сортировку, мойку, измельчение мяса, смешивание его рецептурными компонентами, набивку колбасного фарша в оболочку, его созревание и термическую обработку, отличающийся тем, что дезодорированная необезжиренная соевая мука смешивается с несоленым мясом говядины, после чего добавляется вода для соевой муки (две части воды на одну часть муки), соль, фосфаты в виде раствора, водо-ледяная смесь, раствор нитрита натрия, несоленая свинина, специи, глютаминат натрия, аскорбиновая кислота или аскорбинат натрия, после набивки в оболочку колбасный фарш подвергают процессу созревания в течение 2-3 ч.Method for the production of sausages with deodorized skimmed soya flour, including cutting, sorting, washing, grinding meat, mixing it with recipe components, stuffing sausage meat into a shell, ripening and heat treatment, characterized in that the deodorized skimmed soya flour is mixed with unsalted beef meat , after which water for soy flour is added (two parts of water to one part of flour), salt, phosphates in the form of a solution, ice-water mixture, sodium nitrite solution, unsalted pork , spices, monosodium glutamate, ascorbic acid or sodium ascorbate, after stuffing the sausage stuffing in the shell, is subjected to a ripening process for 2-3 hours
RU98122857A 1998-12-18 1998-12-18 Method for manufacture of sausage products with deodorized nondefatted soya flour RU2160007C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU98122857A RU2160007C2 (en) 1998-12-18 1998-12-18 Method for manufacture of sausage products with deodorized nondefatted soya flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU98122857A RU2160007C2 (en) 1998-12-18 1998-12-18 Method for manufacture of sausage products with deodorized nondefatted soya flour

Publications (2)

Publication Number Publication Date
RU98122857A true RU98122857A (en) 2000-10-20
RU2160007C2 RU2160007C2 (en) 2000-12-10

Family

ID=20213593

Family Applications (1)

Application Number Title Priority Date Filing Date
RU98122857A RU2160007C2 (en) 1998-12-18 1998-12-18 Method for manufacture of sausage products with deodorized nondefatted soya flour

Country Status (1)

Country Link
RU (1) RU2160007C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2740579C1 (en) * 2020-06-15 2021-01-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Cooked sausage product

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