SU99805A1 - A method of making canned sausage meat - Google Patents
A method of making canned sausage meatInfo
- Publication number
- SU99805A1 SU99805A1 SU449127A SU449127A SU99805A1 SU 99805 A1 SU99805 A1 SU 99805A1 SU 449127 A SU449127 A SU 449127A SU 449127 A SU449127 A SU 449127A SU 99805 A1 SU99805 A1 SU 99805A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- sausage meat
- making canned
- canned sausage
- making
- meat
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
В существующих способах консервировани колбасного фарша в качестве св зующего примен ютс желатин , таниин, крахмал и т. п. вещества , ухудшающие Вкус консервов .In existing methods of preserving sausage meat, gelatin, taniинn, starch, etc., are used as a binder, impairing the taste of canned food.
Предлагаемый способ позвол ет изготавливать консервы из колбасного фарша без этих добавок.The proposed method allows the production of canned sausage meat without these additives.
Отличительна особенность способа заключаетс в том, что дл коагул ции белков -и удалени свободной влаги уложенный в банки фарш, в который добавлено до 10% воды, нагревают до температуры около 80°, затем гор чие банки закатывают, стерилизуют и охлаждают.A distinctive feature of the method is that, in order to coagulate proteins — and remove free moisture, minced meat in which up to 10% of water is added is heated to a temperature of about 80 °, then hot banks are rolled, sterilized and cooled.
Способ осуществл етс следующим образом.The method is carried out as follows.
В приготовленный фарш добавл ют около 10% воды, загружают вAbout 10% of water is added to cooked mince, loaded into
шприц и с его помощью наполн ют фаршем жест ные консервные банки.the syringe and with its help stuff the tin cans with minced meat.
Дл коагул ции белков н отделени свободной влаги банки с фаршем нагревают до температуры около 80°, после чего закатывают дл образовани в них вакуума.To coagulate proteins and free moisture, jars of minced meat are heated to about 80 ° C, then rolled to form a vacuum in them.
Стерилизацию производ т, как обычно, при температуре 115-120° с последующим охлаждением банок в воде до 20°.Sterilization is performed, as usual, at a temperature of 115-120 ° C, followed by cooling the cans in water to 20 °.
Предмет изобретени Способ изготовлени консервов из колбасного фарша, отличающийс тем, что, с целью коагул ции белков и удалени свободной влаги, уложенный в банки фарш с добавленной в него до 10% -водой нагревают до температуры около 80°, затем банки в гор чем виде закатывают , стерилизуют и охлаждают.The subject of the invention is a method of making canned sausage meat, characterized in that, in order to coagulate proteins and remove free moisture, the minced meat with added to it up to 10% water is heated to about 80 °, then hot cans rolled, sterilized and cooled.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU449127A SU99805A1 (en) | 1953-08-11 | 1953-08-11 | A method of making canned sausage meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU449127A SU99805A1 (en) | 1953-08-11 | 1953-08-11 | A method of making canned sausage meat |
Publications (1)
Publication Number | Publication Date |
---|---|
SU99805A1 true SU99805A1 (en) | 1954-11-30 |
Family
ID=48373974
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU449127A SU99805A1 (en) | 1953-08-11 | 1953-08-11 | A method of making canned sausage meat |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU99805A1 (en) |
-
1953
- 1953-08-11 SU SU449127A patent/SU99805A1/en active
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