SU98874A1 - Method of making artificial parchment for sausages from vegetable parchment - Google Patents
Method of making artificial parchment for sausages from vegetable parchmentInfo
- Publication number
- SU98874A1 SU98874A1 SU448296A SU448296A SU98874A1 SU 98874 A1 SU98874 A1 SU 98874A1 SU 448296 A SU448296 A SU 448296A SU 448296 A SU448296 A SU 448296A SU 98874 A1 SU98874 A1 SU 98874A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- parchment
- sausages
- vegetable
- making artificial
- dye
- Prior art date
Links
Landscapes
- Processing Of Meat And Fish (AREA)
Description
Известен способ изготов.Юил искусственной оболочки дл колбас из бумажного пергамента пзтем соединени его в трубки, окрашивани раствором перманганата кали и промывки холодной ;5олой перед шприцеванием.A known method is used to manufacture an artificial shell for sausages made from paper parchment in order to mix it into tubes, dye it with potassium permanganate solution, and rinse with cold;
Особенность нредлагаемого способа заключаетс в том, что в качестве антисептика is красител искусственной оболочки дл ко.чбас, получаемоГ; известным образо: и:; растительного пергамента, примен ют раствор из поваренной соли, растительного красител и сока п:5 клюквы или брусники.The peculiarity of the proposed method is that, as an antiseptic, is a dye of an artificial casing for cobble, obtained by; famous image: and :; vegetable parchment, apply a solution of salt, vegetable dye and juice n: 5 cranberries or cranberries.
Способ осунцств.ч етс с.h/дующим образом.The method is designed with the .h / blowing manner.
Из растите,1ьпого пе})гаме11та пл тем сшивани или склеивани приготовл ютс трубки искусственной обо.почки дл колбас. ПоллченпыеFrom a plant, a first step}), by means of stitching or gluing, artificial tubes for sausages are prepared by stitching or gluing. Pollenchenye
трубки обраба1 ываютс раствором. содержаи;им 100 г воды, 2 г поварепной соли, 1,5 г клюквенного или брусничного сока и растительный краситель. После обработки влажна , без подсушивани , оболочка поступаст на и.1припевание.tubes are treated with solution. containing; 100 g of water, 2 g of salt, 1.5 g of cranberry or lingonberry juice and vegetable dye. After the treatment is wet, without drying, the shell enters the I.1 pripivanie.
Получаема по прс.л.чагаемому способу оболочка дл колбас придает издели м привлекательный вид и ;к),чго , без порчи и плес1К-ч .е1П1 .The sausage casing obtained according to the process method gives an attractive appearance to the products; and (k), chug, without spoilage and plaster 1K-h cue1n1.
П р с д м о т и 3 о б р о т с { и P r d dm o t and 3 o br o t with {and
Способ изготовлени пз растите . пергамепта искусственной обо.ючкп Д/1Я колбас, отличающийс при.епением в качестве антисептик; п красител раствора из поварепно со.чи. растите.пьного краспте.т и сока из клюквм I-IJTH брусники.The method of making pz grow. pergameptus of artificially smoked sausages, characterized by antiseptics; n dye solution from the float so.chi. Cranberry juice and cranberry juice I-IJTH cranberries.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU448296A SU98874A1 (en) | 1953-12-18 | 1953-12-18 | Method of making artificial parchment for sausages from vegetable parchment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU448296A SU98874A1 (en) | 1953-12-18 | 1953-12-18 | Method of making artificial parchment for sausages from vegetable parchment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU98874A1 true SU98874A1 (en) | 1954-11-30 |
Family
ID=48373226
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU448296A SU98874A1 (en) | 1953-12-18 | 1953-12-18 | Method of making artificial parchment for sausages from vegetable parchment |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU98874A1 (en) |
-
1953
- 1953-12-18 SU SU448296A patent/SU98874A1/en active
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