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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA201211761ApriorityCriticalpatent/UA102973C2/en
Publication of UA102973C2publicationCriticalpatent/UA102973C2/en
A method for making cooked sausage, enriched with calcium, includes preparing raw material, cutting, salting, keeping thereof in brine, the second cutting, preparing minced meat, stuffing sausage long loaves settling, thermal treatment and cooling. According to the invention, while formulating minced meat, the prescribed composition is supplemented with a mineral additive of chicken egg shells in an amount of 1-3 % to the weight of the raw base material.
UAA201211761A2012-10-112012-10-11Method for making cooked sausage enriched with calcium
UA102973C2
(en)