Национальный Университет Биоресурсов И Природопользования Украины
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General Preparation And Processing Of Foods
(AREA)
Meat, Egg Or Seafood Products
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Abstract
A method for making cooked sausage, enriched with iodine provides for chopping applying a stabilizing emulsion, adding a food composition. While chopping, an activated solution with parameters pH = 10-12 is added, an oxidation-reduction potential is of -400-650 mV, a general rigidity at most 4 mmol/dm, with a concentration of iodine in a solution of 5-10 mg/l, in an amount of 30-40 % to weight of raw material. Cooling is carried out with an anolyte (pH = 3-4, an oxidation-reduction potential of +600-800 mV).
UAU201304123U2013-04-022013-04-02Method for making cooked sausage enriched with iodine
UA85453U
(en)