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A method for producing cooked sausage provides unfreezing raw meat, sorting, deboning, trimming, chopping in a mincer, weighing and loading in an agitator, adding dry salt, agitating and maturing, fine grinding in a cutter, adding flavorings, a bacon, a dietetic supplement, a vegetable juice, stuffing casings and sealing thereof, performing heat treatment, cooling and storing. After making the mince a prepared fiber of walnut kernel is added as a dietetic supplement, for the purpose the walnut kernel fiber is weighed, screened, pumpkin juice is added in the ratio 1:2-1:3 and it is held for 20-30 min for swelling.
UAU201307854U2013-06-202013-06-20Method for producing cooked sausage goods
UA90588U
(en)