SU895384A1 - Method of producing raw smoked sausages - Google Patents
Method of producing raw smoked sausages Download PDFInfo
- Publication number
- SU895384A1 SU895384A1 SU802923774A SU2923774A SU895384A1 SU 895384 A1 SU895384 A1 SU 895384A1 SU 802923774 A SU802923774 A SU 802923774A SU 2923774 A SU2923774 A SU 2923774A SU 895384 A1 SU895384 A1 SU 895384A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- smoked sausages
- weight
- granulated sugar
- amount
- producing raw
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
1.one.
Изобретение относитс к м сной промьшленности, а именно к производству колбасных изделий, и может быть использовано при выработке сырокопче .ных колбас, в том числе и полусухих, сырокопченых колбас.The invention relates to meat industry, namely to the production of sausages, and can be used in the production of raw smoked sausages, including semi-dry, smoked sausages.
Известен способ производства сырокопченых колбас, предусматривающий подготовку сырь , измельчение его и смешивание с компонентами, содержащими сахар-песок, формование, осадку копчение и сушку l .A known method for the production of smoked sausages, involving the preparation of raw materials, grinding it and mixing with components containing granulated sugar, molding, draft, smoking and drying l.
Недостатком известного способа вл етс то, что при отклонени х от заданных режимов сушки неодинаковые температурно-влажностные показатели в различных участках действующих камер зального типа отрицательно вли ют на качество сьфокопченых колбас.The disadvantage of the known method is that with deviations from the given drying modes, unequal temperature and humidity indicators in different parts of the existing chambers of the hall type negatively affect the quality of smoked sausages.
Целью изобретени вл етс сокращение времени процесса сушки и улучшение качества готового продукта.The aim of the invention is to reduce the drying process time and improve the quality of the finished product.
Дл этого по ггредлагаемому способу производства сырокопченых колбас.To do this, according to the proposed method of production of smoked sausages.
предусматривающему подготовку сырь , . измельчение его и смешивание с компонентами , содержащими сахар-песок, формирование, осадку, копчение и сушку , при смешивании дополнительно внос т аскорбиновую кислоту в количестве 0,03-0,05%, глюкозу 0,25-0,5%, декстрин 0,1-0,2%, крахмал 0,1-0,25%, 70%-ный этиловый спирт реактификованный 0,25-0,-35% к массе сырь .involving the preparation of raw materials,. grinding it and mixing with components containing granulated sugar, formation, sedimentation, smoking and drying, when mixed, add ascorbic acid in the amount of 0.03-0.05%, glucose 0.25-0.5%, dextrin 0 , 1-0.2%, starch 0.1-0.25%, 70% ethanol refined 0.25-0, -35% by weight of raw material.
toto
Сахар песок целесообразно вносить в количестве 0,15-0,3% к массе сьфь .Sugar, sand, it is advisable to make in the amount of 0.15-0.3% by weight of sf.
Оптимальное процентное соотношение Сахаров (углеводов), аскорбиновой кислоты в предлагаемом препарате и The optimal percentage of sugars (carbohydrates), ascorbic acid in the proposed drug and
ts его количество, внесенное к массе сырь , обеспечивает активное размножение молочнокислых и ароматообразующих микроорганизмов,присутствующих в фарше сьфокопченых колбас в естествен20 ных услови х. При зтом по ходу технологического процесса накапливаетс необходима дл созревани фарша молочна кислота, ароматические вещестts its quantity, contributed to the mass of the raw material, provides active reproduction of lactic and aromatic-forming microorganisms that are present in minced smoked sausages in natural conditions. During this process, the lactic acid, an aromatic substance, necessary for ripening minced meat, accumulates during the process.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU802923774A SU895384A1 (en) | 1980-05-06 | 1980-05-06 | Method of producing raw smoked sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU802923774A SU895384A1 (en) | 1980-05-06 | 1980-05-06 | Method of producing raw smoked sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU895384A1 true SU895384A1 (en) | 1982-01-07 |
Family
ID=20895395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU802923774A SU895384A1 (en) | 1980-05-06 | 1980-05-06 | Method of producing raw smoked sausages |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU895384A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004000040A3 (en) * | 2002-06-21 | 2004-04-22 | Bodrug Vasily Stepanovich | Method for producing a meat food product |
-
1980
- 1980-05-06 SU SU802923774A patent/SU895384A1/en active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004000040A3 (en) * | 2002-06-21 | 2004-04-22 | Bodrug Vasily Stepanovich | Method for producing a meat food product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| SU731879A3 (en) | Method of synthetic tobacco production | |
| SU1669421A1 (en) | Diabetic jelly confectionery | |
| SU895384A1 (en) | Method of producing raw smoked sausages | |
| US3911141A (en) | Preparation of meat analogues | |
| SU1482639A1 (en) | Method of producing cookies | |
| SU592402A1 (en) | Smoked salami production method | |
| RU2168304C1 (en) | Method for obtaining uncooked smoked sausage | |
| SU1333280A1 (en) | Method of producing meat product of "ham in casing" type | |
| SU820783A1 (en) | Method of preparing whipped mass olytes | |
| RU2443191C1 (en) | Method for production of non-smoking products of rustic tobacco | |
| SU629911A1 (en) | Method of producing dough for bisquits | |
| RU2305943C2 (en) | Method for preparing of uncooked smoked sausage products | |
| SU882513A1 (en) | Method of obtaining feeding stuff | |
| SU1457879A1 (en) | Method of baking diabetic bisquits | |
| RU2040906C1 (en) | Jelly fruit-paste candy | |
| SU536225A1 (en) | The method of enzymatic hydrolysis of fruit pulp | |
| SU619167A1 (en) | Oatmeal making method | |
| SU944524A1 (en) | Sausage production method | |
| RU2115341C1 (en) | Food additive for preparing meat products, for example, fresh-smoked sausages | |
| SU466014A1 (en) | Method for the production of chipped nut-protein blanks | |
| RU2449709C1 (en) | Method for production of non-smoking products of tobacco | |
| SU1734652A1 (en) | Method for producing meat products | |
| RU2436470C1 (en) | Method for production of non-smoking products of rustic tobacco | |
| RU1830237C (en) | Method of producing of boiled sausages | |
| RU2462127C1 (en) | Method for production of non-smoking products of tobacco |