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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA201211757ApriorityCriticalpatent/UA102495C2/en
Publication of UA102495C2publicationCriticalpatent/UA102495C2/en
A method for making cooked sausage to prevent from calcium-deficit states includes preparing raw meat material, mincing, salting, keeping in a brine, second mincing, making minced meat, stuffing the sausage sticks, settling, thermal treatment and cooling. According to the invention, while compiling the minced meat, the prescribed composition is supplemented with a mineral additive of quail egg shell in an amount of 1-3 % of the weight of the basic raw material.
UAA201211757A2012-10-112012-10-11Method for making cooked sausage to prevent from calcium-deficite states
UA102495C2
(en)
Method for producing nitrite cured sausages brewed (parboiled) with finely divided stuffing with improved quality of healthcare and commercial characteristic