UA84027C2 - Method for making air-and-sun dried and smoked sausage products - Google Patents
Method for making air-and-sun dried and smoked sausage productsInfo
- Publication number
- UA84027C2 UA84027C2 UAA200602224A UAA200602224A UA84027C2 UA 84027 C2 UA84027 C2 UA 84027C2 UA A200602224 A UAA200602224 A UA A200602224A UA A200602224 A UAA200602224 A UA A200602224A UA 84027 C2 UA84027 C2 UA 84027C2
- Authority
- UA
- Ukraine
- Prior art keywords
- air
- sun dried
- drying
- smoked
- minced meat
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method of making air-and-sun dried and smoked sausage products includes preparing raw meat, chopping the raw material adding table salt and a sodium nitrite solution, filling the casings with the minced meat, shrinking, smoking and drying. At the chopping stage the composition of the minced meat is supplemented with a composite additive for the air-and-sun dried and smoked sausages comprising, mass %: ground red pepper2.1-2.5essential oils mixture0.21-0.24glucose 23.5-26.7ascorbic acid 3.5-4.0glucono-delta-lactone47.1-53.3sodium glutamate 11.8-13.3bacterial preparation comprising lactic acid microorganisms and a denitrifying micrococcus 5.9-6.7, in an amount of 0.8% from the weight of the raw meat material. The processes of shrinking, smoking and drying is carried out in a climate chamber within a temperature range from +22±2 °С to +11±2 °С, relative humidity from 92±3% to 77±3% and an air velocity from 0.2 to 0.05 m/s. Optimally chosen temperature and moisture parameters of the ripening process ensure the favourable conditions for accelerated development of lactic acid microbial flora of the bacterial preparation and allow directly affect lowering the acidity of the minced meat. Using the invention will allow to intensify the technological process of making the air-and-sun dried and smoked sausages from 30-40 to 18-20 day and to obtain the product having the resilient consistency, a saturated red colour, a distinct essential oils aroma and an air-and-sunshine drying aroma.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA200602224A UA84027C2 (en) | 2006-03-01 | 2006-03-01 | Method for making air-and-sun dried and smoked sausage products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAA200602224A UA84027C2 (en) | 2006-03-01 | 2006-03-01 | Method for making air-and-sun dried and smoked sausage products |
Publications (1)
Publication Number | Publication Date |
---|---|
UA84027C2 true UA84027C2 (en) | 2008-09-10 |
Family
ID=50724215
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAA200602224A UA84027C2 (en) | 2006-03-01 | 2006-03-01 | Method for making air-and-sun dried and smoked sausage products |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA84027C2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2443124C1 (en) * | 2010-08-24 | 2012-02-27 | Сергей Геннадьевич Юзов | Method for production of small-sized moulded raw smoked and raw dried mince meat products |
RU2473222C2 (en) * | 2011-02-25 | 2013-01-27 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw smoked sausage with usage of multipurpose functional module and sausage production method |
RU2515234C1 (en) * | 2012-10-11 | 2014-05-10 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Чеченский Государственный Университет" (Фгбоу Впо Чгу) | Horse meat product manufacture method |
RU2518298C1 (en) * | 2013-01-28 | 2014-06-10 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw-smoked sausage with usage of demineralised whey and method for its manufacture |
-
2006
- 2006-03-01 UA UAA200602224A patent/UA84027C2/en unknown
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2443124C1 (en) * | 2010-08-24 | 2012-02-27 | Сергей Геннадьевич Юзов | Method for production of small-sized moulded raw smoked and raw dried mince meat products |
RU2473222C2 (en) * | 2011-02-25 | 2013-01-27 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw smoked sausage with usage of multipurpose functional module and sausage production method |
RU2515234C1 (en) * | 2012-10-11 | 2014-05-10 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Чеченский Государственный Университет" (Фгбоу Впо Чгу) | Horse meat product manufacture method |
RU2518298C1 (en) * | 2013-01-28 | 2014-06-10 | Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" | Raw-smoked sausage with usage of demineralised whey and method for its manufacture |
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