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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
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A method for making canned sausages includes preparing a liquid for pouring, packing the sausages, in a casing or without casing, pairwise or separately as sticks, pouring with the liquid for pouring, closing and pasteurizing or sterilizing. A fatty-bouillon emulsion is used as the liquid for pouring in an amount of 30-40 %. The emulsion is obtained by means of emulsifying animal fat, dry milk or whey, an emulsifying composition, water or meat bouillon, dried vegetables, table salt up to a temperature of 42-45 °C.
UAU201400995U2014-02-032014-02-03Method for making canned sausages
UA91570U
(en)
A method for producing products obtained from milk using cream, ricotta, and their mixtures intended for freezing or rapid freezing, products obtained by indexed fractions, or fractions produced by fragments produced by processed fragments.
vegetable oil and whey protein complex, composition, methods for producing a vegetable oil and whey protein complex and for imparting a taste or texture to a food, and food