Sausage boiled the second grade klinskoye and method for the production of cooked sausage of the second grade "klinskoe"

 

(57) Abstract:

The invention relates to the meat industry. The production method involves the preparation of raw meat beef Giovanni second grade and by-products of the second category: meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef cows. Additionally, the composition of raw meat injected fat side, and a meat mixture that contains connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue, isolated during mechanical dailouge beef after her hand trimming. While meat mixture is used in a quantity amounting to 50-80% of the prescription of the quantities of beef Giovanni second grade. The cutting of the raw materials is carried out in three stages, the first of which in the cutter download meat mixture, beef giovanny second grade, cuts of meat beef and/or pork nailbunny and/or meat from pork and/or beef heads, soy protein hydrated, a solution of sodium nitrite, spices, fresh garlic peeled and half the prescription number lovedance mixture. The cutting should be performed within 1-2 min in shuffle mode. Then in the second stage, carry out the cutting mode cutting within 4-6 table food on the total weight of the lard side and the meat mixture and remaining lovedance mixture. Spend the third stage cutting mode cutting speed of the cutter knives exceeding the speed in the second stage, and vacuum. The heat treatment is carried out in sealed chambers. So get the cooked sausage of the second grade. The method provides for obtaining a finished product of high quality with stable functional and technological properties when used in its production process the original raw meat low grade. The possibility of using this material due to the developed invention a method for translating this raw material in the raw material is high grade with the required quality characteristics. It also improves the manufacturability of the process by establishing the optimal modes of individual processes of mechanical and thermal processing of meat raw materials of various grades upon receipt of the product. 2 C. and 12 C.p. f-crystals.

The invention relates to the meat industry, in particular the production of sausage stuffing food cooked sausage.

Widely known for the production technology of such stuffing sausage products, such as cooked sausage (subasta A., and other Reference production forclause traditional diets of the population.

The closest analogue of the claimed invention is the cooked sausage and the method of its manufacture, providing for the preparation of raw meat beef Giovanni second grade and by-products of the second category - meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef heads, grinding, Ambassador of raw meat and maturation, cooking meat by cutting with the use of soy protein hydrated, sodium nitrite, spices, garlic, fresh peeled, molding by filling membranes prepared with minced meat, heat treatment, including drying, Smoking and cooking cooling (subasta A., and others, Handbook of manufacturing stuffed and cooked sausages, wieners, sausages and meat loaves. M: Prantera, 2001, S. 152-264, Retz. 135, Retz. 149).

The present invention in terms of both the method and the product is the ability to use more low-grade meat raw materials to produce finished products of high quality, with gastronomic appeal with stable functional and technological properties.

The task in part of the way is solved due to the fact that in the method of prasugre.producers the second category - meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef heads, grinding, Ambassador of raw meat and maturation, cooking meat by cutting with the use of soy protein hydrated, sodium nitrite, spices, garlic, fresh peeled, molding by filling membranes prepared with minced meat, heat treatment, cooling, according to the invention in the composition of raw meat impose additional fat side, and a meat mixture that contains connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue, allocated during mechanical dailouge beef after her hand trimming, while meat mixture is used in an amount constituting from 50 to 80% of the prescription of the quantities of beef Giovanni second grade, and the cutting is carried out in three stages, the first of which in the cutter download meat mixture, beef giovanny second grade, cuts of meat beef and/or pork nailbunny and/or meat from pork and/or beef heads, soy protein hydrated, a solution of sodium nitrite, spices, fresh garlic, peeled and half the prescription number lovedance mixture and conduct cutting for 1-2 min in shuffle mode, and then, on vcutter download fat side, additionally the flour, salt cookbook: the food on the total weight of the lard side and the meat mixture and remaining lovedance mixture and conducting the third stage cutting mode cutting speed of the cutter knives exceeding the speed in the second stage, and vacuum, and heat treatment is carried out in sealed chambers.

When preparing raw meat from meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef heads it is recommended to remove the remnants of hides, bristles, blood clots and wash the specified raw meat in cold running water.

Beef giovanny second grade, cuts of meat beef and/or pork nailbunny and/or meat from pork and/or beef goals, it is advisable to grind the top with a hole diameter of the output lattice of 3-5 mm, the Ambassador to make the dry sodium salt food with stirring for 4-6 min, and maturing within no more than two days at a temperature of from 0 to 4oC.

Mince it additionally can enter bacon sausage or emulsion of the skins of swine, in the amount of up to 10% of the prescription amount of soy protein hydrated with a corresponding humanely, white pepper, and mince in the first stage of advanced cutting cutter to make sugar and phosphate, and at the last stage of cutting - ascorbic acid.

As phosphate is preferable to use phosphate "Abstol 772".

As well as spices and herbs can be used fosfatsoderjasimi additive power color formation, such as LEBERKAS COMBI", and mince in the first stage of cutting the cutter to make the phosphate, such as Abascal 772", and at the last stage of cutting - ascorbic acid.

Mince the cutting in the mixing mode is recommended when the rotation speed of the burden of the cutter 105 rpm, the speed of rotation of the cutter bowl 4 rpm and the distance between the knife blade and bowl cutter 4-6 mm, and the cutting mode cutting in the second stage to perform at the speed of rotation of the cutter knives 1800 rpm, the speed of rotation of the cutter bowl 15 rpm and the distance between the knife blade and bowl cutter 1-2 mm, while the third when the speed of rotation of the cutter knives, two times greater than in the second stage, and the depth of the vacuum 80-90%.

Forming loaves of sausage preferably osushestvljaem, and filling the shells with stuffing to make under vacuum or without it.

The heat treatment may include surgery drying, Smoking and cooking, which is recommended in airtight chambers, and before drying, it is advisable to carry warm loaves of sausage for 40-45 minutes at a temperature of 55-60oC and relative humidity of 58-62%, the drying carried out at a temperature of 60-65oC and a relative humidity of 20-25% for 40-45 minutes, Smoking smoke mixture is at a temperature of 70-74oC and humidity of the drying mode for 12-15 minutes, and the cooking is at a temperature 70-76oC and relative humidity of 99-100%, up to a thicker loaf sausages temperature 68-74oC.

The cooled loaves of sausage recommended irrigation with cold water with a temperature of 8-12oWith over 70-80 min with subsequent cooling in air to a temperature in the thickness of the baton 0-6oC.

The formula cooked sausage 100 kg unsalted raw materials can enter, kg:

Beef Giovanna second grade - 28,0-32,0

Meat scraps beef or pork Nilovna - 21,0-25,0

Meat mixture, containing connective tissue, up to 4% Makoto tissue and the ranks - 2,0

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 7,1

Black pepper or white pepper - 90,0-110,0

Fresh garlic peeled - 230,0-260,0

Sugar - 90,0-110,0

Ascorbic acid - 45,0-55,0

Phosphate "Abstol 772" - 450,0-550,0

Or the formula cooked sausage Amateur 100 kg unsalted raw materials can enter, kg:

Beef Giovanna second grade - 28,0-32,0

Meat pork or beef heads - 21,0-25,0

Meat mixture, containing connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue - 18,0-22,0

Bacon side - 8,0-12,0

Protein soy hydrated - 13,0-17,0

The flour - 2,0

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 7,1

Ascorbic acid - 45,0-55,0

Fresh garlic peeled - 230,0-260,0

Phosphate "Abstol 772" - 300,0-500,0

Fosfatsoderzhaschie additive power color formation "LEBERKAS COMBI - 900,0-1000,0

Thus, according to the aforementioned method and any of its variants get the final product - the cooked sausage, which is the second object of the invention.

Technical result provided by the invention in terms of both the method and the product is inost with stable functional and technological properties while improving efficiency by allowing the use in the production process the original raw meat low grade turn as a result of further processing in accordance with the invention in raw materials without impairing the quality of the manufactured product in comparison with the known and thus lowers the cost of its manufacture, as well as to improve workability by determination of optimum regimes of individual machining processes used raw meat different grade upon receipt of the product.

Used in the production of drug - phosphate "Abstol 772" - is known, is produced by the company "Bodenham", Germany (see Chistov Y. C. Especially the use of phosphates "Abstol" and "Karnal" for the production of meat products. Meat industry, 7, 1999, S. 27 - 28). Also known fosfatsoderzhaschie additive power color formation "LEBERKAS COMBI" company "Almi", Austria.

The invention is illustrated by the following examples, which, however, do not cover, and moreover does not restrict the entire amount of the claims of this invention.

Example 1

For the production of cooked sausage produce raw meat.

In the process of trimming away the beef giovanny second grade with fat and connective tissue not more than 20%. It OBLASTNOI food with stirring for 5 min, and ripening for 40 hours at a temperature of 2oC.

In the preparation of the by-products of the second category - nailbunny beef and pork meat trimmings - remove remnants of hides, bristles, blood clots and washed raw in cold running water. The by-products of the second category also milled on the top with a hole diameter of the output grid 5 mm, Ambassador carry out the dry sodium salt food with stirring for 6 min, and Mature within 36 hours at a temperature of 4oC.

Bacon and a side of chilled shredded in sigarette.

Prepare meat mixture, containing connective tissue 4% Makoto tissue and 1.5% of adipose tissue, which is isolated by mechanical dailouge chilled beef second grade after her hand trimming.

In parallel, prepare additional materials required for a particular recipe: flour, salt cookbook: food, sodium nitrite, garlic, fresh peeled, sugar, black pepper powder, soy protein hydrated phosphate "Abstol 772", ascorbic acid, Loveday mixture.

Mince ripened raw meat and additional materials weighed. Components take in pursuing the beef and pork Nilovna - 23,0

Meat mixture, containing connective tissue 4% Makoto tissue and 1.5% of adipose tissue - 20,0

Bacon side - 10,0

Protein soy hydrated - 15,0

The flour - 2,0

and g:

Salt - 2450,0

Sodium nitrite - 7,1

Ground black pepper - 100,0

Fresh garlic peeled - 250,0

Sugar - 100,0

Ascorbic acid - 45,0

Phosphate "Abstol 772" - 500,0

The mince sausage perform the cutting in three stages.

The first stage in the cutter download meat mixture, beef giovanny second grade, cuts of meat, pork and beef nailbunny, soy protein hydrated, a solution of sodium nitrite, sugar, ground black pepper, phosphate "Abstol 772", fresh garlic peeled, shredded, and half the prescription number lovedance mixture and conduct cutting for 2 min in shuffle mode. The cutting mode mixing is carried out at a rotation speed of the burden of the cutter 105 rpm, the speed of rotation of the cutter bowl 4 rpm and the distance between the knife blade and bowl cutter 5 mm Then carry out the second stage of the cutting in the cutting mode when the speed of rotation of the cutter knives 1800 about the min to a temperature of meat 5oC. After that, then the cutter download fat side, additionally the flour, salt cookbook: the food on the total weight of the lard side and meat mixture, ascorbic acid and the remainder lovedance mixture and conducting the third stage cutting mode cutting speed of the cutter knives exceeding the speed in the second stage, and the depth of the vacuum 80-90%.

Forming loaves cooked sausages produced in the intestinal membrane. Filling the shells with stuffing is performed using a vacuum syringe, and when the filling degree of vacuum should be at the level of 0.6 ATM. The ends of the bandage sticks. Next hang tied the sticks on sticks, placed on the frames and sent for thermal treatment.

The heat treatment is carried out in sealed chambers, and before drying carry out the warming-up sticks sausage for 40 minutes at a temperature of 60oC and relative humidity of 62%, then carry out the drying at a temperature of 60oC and relative humidity of 20% for 45 min, Smoking smoke mixture is at a temperature of 72oC and humidity of the drying mode for 13 minutes, and the cooking is at a temperature of 74oC and relative humidity of 99% on hladina sticks sausage produced by irrigation with cold water with a temperature of 12oC for 75 min and then cooled in air to a temperature in the interior of the loaf sausage 4oC.

So get the cooked sausage second grade, which is the second object of the present invention. Yield - cooked sausage - is 120,0% by weight of unsalted raw materials.

Example 2

For the production of cooked sausage produce raw meat.

In the process of trimming away the beef giovanny second grade with fat and connective tissue not more than 20%. It is cooled, ground to the top with a hole diameter of the output grid 5 mm, Ambassador carry out the dry sodium salt food with stirring for 6 min, and maturing within 48 hours at a temperature of 0oC.

In the preparation of the by-products of the second category - meat of beef and pork heads - remove remnants of hides, bristles, blood clots and washed raw in cold running water. The by-products of the second category also milled on the top with a hole diameter of the output grating 3 mm, Ambassador carry out the dry sodium salt food with stirring for 4 min, and Mature within 36 hours at a temperature of 3oC.

nutrient fabric, 3,5% Makoto tissue and 1.3% of adipose tissue, which is isolated by mechanical dailouge chilled beef sausage after her hand trimming.

In parallel, prepare additional materials required for a particular recipe: flour, salt cookbook: food, sodium nitrite, garlic, fresh peeled, soy protein hydrated phosphate "Abstol 772", fosfatsoderzhaschie additive power color formation "LEBERKAS COMBI, ascorbic acid, Loveday mixture.

Mince ripened raw meat and additional materials weighed. Components taken in the following ratio in kg per 100 kg of unsalted raw materials:

Beef Giovanna second grade - 30,0

Meat pork and beef heads - 23,0

Meat mixture, containing connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue - 20,0

Bacon side - 10,0

Protein soy hydrated - 15,0

The flour - 2,0

and g:

Salt - 2500,0

Sodium nitrite - 7,1

Ascorbic acid - 50,0

Fresh garlic peeled - 250,0

Phosphate "Abstol 772" - 300,0

Fosfatsoderzhaschie additive power color formation "LEBERKAS COMBI - 900,0

Prigot download meat mixture, beef giovanny second grade, meat of beef and pork heads, soy protein hydrated, a solution of sodium nitrite, phosphate "Abstol 772", fosfatsoderjasimi additive power color formation "LEBERKAS COMBI, fresh garlic peeled, shredded, and half the prescription number lovedance mixture and conduct cutting for 1 min in shuffle mode. The cutting mode mixing is carried out at a rotation speed of the burden of the cutter 105 rpm, the speed of rotation of the cutter bowl 4 rpm and the distance between the knife blade and bowl cutter 4 mm, Then spend the second stage of the cutting in the cutting mode when the speed of rotation of the cutter knives 1800 rpm, the speed of rotation of the cutter bowl 15 rpm and the distance between the knife blade and bowl cutter 2.0 mm for 6 min to a temperature of minced 6oC. After that, then the cutter download fat side, additionally the flour, salt cookbook: the food on the total weight of the lard side and meat mixture, ascorbic acid and the remainder lovedance mixture and conducting the third stage cutting mode cutting speed of the cutter knives exceeding the speed in the second stage, and the depth of the vacuum 80-90%.

using syringes using coils with a diameter of 50 mm The ends of the bandage sticks. Next hang tied the sticks on sticks, placed on the frames and sent for thermal treatment.

The heat treatment is carried out in sealed chambers, and before drying carry out the warming-up sticks sausage for 45 min at a temperature of 55oC and relative humidity of 60%, then carry out the drying at a temperature of 65oC and relative humidity of 25% for 40 min, Smoking smoke mixture is at a temperature of 74oC and humidity of the drying mode for 12 minutes, and the cooking is at a temperature of 75oC and a relative humidity of 100%, up to a thicker loaf sausage temperature of 70oS, after which the sticks sausage cool.

The cooled loaves of sausage produced by irrigation with cold water with a temperature of 10oC for 80 min and then cooled in air to a temperature in the interior of the loaf sausage 0oC.

So get the cooked sausage second grade, which is the second object of the invention.

Example 3

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use a meat tx2">

In the process similar to example 1 instead of ground black pepper use pepper, white pepper

So get the cooked sausage second grade, which is the second object of the invention.

Example 4

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat pork nailbunny and beef meat heads, and molding produced in artificial membranes.

So get the cooked sausage second grade, which is the second object of the invention.

Example 5

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat pork nailbunny meat and pig heads, and the molding is produced in natural casings with a diameter of 100 mm, and the filling of shells meat produced without vacuum.

In the process similar to example 1 instead of ground black pepper use pepper, white pepper.

So get the cooked sausage second grade, which is the second object of the invention.

So get the cooked sausage second grade, which is the second object of the invention.

Example 7

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat beef and pork nailbunny and meat of beef and pork heads, and molding produced in cellulose casings with a diameter of 100 mm, and the filling of shells meat produced without degassing using syringes using coils. The ends of the loaves fix the metal brackets with hinges.

In the process similar to example 1 instead of ground black pepper use pepper, white pepper.

So get the cooked sausage second grade, which is the second object of the invention.

Example 8

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat beef nailbunny. So get the cooked sausage of the second litter is the example 1 or example 2, except that, as the by-products of the second category use cuts of meat pork nailbunny. So get the cooked sausage second grade, which is the second object of the invention.

Example 10

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use meat beef cows. So get the cooked sausage second grade, which is the second object of the invention.

Example 11

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use meat pig heads. So get the cooked sausage second grade, which is the second object of the invention.

Example 12

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat beef and pork nailbunny and beef meat heads. So get the cooked sausage second grade, which is the second object of the invention.

Example 13

The method is carried out analogously to example 1 or example 2, except for the meat and pig heads. So get the cooked sausage second grade, which is the second object of the invention.

Example 14

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat beef nailbunny and meat from pork and beef cows. So get the cooked sausage second grade, which is the second object of the invention.

Example 15

The method is carried out analogously to example 1 or example 2, except that as by-products of the second category use cuts of meat pork nailbunny and meat from pork and beef cows. So get the cooked sausage second grade, which is the second object of the present invention.

1. Method for the production of cooked sausage, involving the preparation of raw meat beef Giovanni second grade and by-products of the second category - meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef heads and grinding, Ambassador of raw meat and maturation, cooking meat by cutting with the use of soy protein hydrated, sodium nitrite, spices, garlic is audica fact, that the composition of raw meat impose additional fat side, and a meat mixture that contains connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue, isolated during mechanical dailouge beef after her hand trimming, while meat mixture is used in a quantity amounting to 50-80% of the prescription of the quantities of beef Giovanni second grade, and the cutting is carried out in three stages, the first of which in the cutter download meat mixture, beef giovanny second grade, cuts of meat beef and/or pork nailbunny and/or meat from pork and/or beef heads, soy protein hydrated, a solution of sodium nitrite, spices, fresh garlic peeled and half the prescription number lovedance mixture and conduct cutting for 1-2 min in shuffle mode, and then in the second stage, carry out the cutting mode cutting for 4-6 minutes until a temperature of minced 5-6oSince, then, the cutter download fat side, additionally the flour, salt cookbook: the food on the total weight of the lard side and the meat mixture and remaining lovedance mixture and conducting the third stage cutting mode cutting speed of the cutter knives exceeding the speed of their Messiah. 2. The method according to p. 1, characterized in that in the preparation of raw meat from meat trimmings beef and/or pork nailbunny and/or meat pork and/or beef heads remove any traces of hides, bristles, blood clots and washed specified raw meat in cold running water.

3. The method according to p. 1, characterized in that the beef giovanny second grade, cuts of meat beef and/or pork nailbunny and/or meat from pork and/or beef heads milled on the top with a hole diameter of the output lattice 3-5 mm, Ambassador carry out the dry sodium salt food with stirring for 4-6 min, and maturing within no more than two days at a temperature of 0-4oC.

4. The method according to p. 1, characterized in that the mince into it further added bacon sausage or emulsion of the skins of swine, in the amount of up to 10% of the prescription amount of soy protein hydrated with a corresponding decrease in its mass fraction in the stuffing.

5. The method according to p. 1, characterized in that as of herbs and spices use black pepper or white pepper, and mince in the first stage of advanced cutting cutter make a sugar and a phosphate, and at the last stage Meterological, phosphate "Abstol 772".

7. The method according to p. 1, characterized in that the quality of spices and herbs used fosfatsoderjasimi additive power color formation, such as LEBERKAS COMBI", and mince in the first stage of cutting the cutter contribute phosphate, for example, "Abascal 772", and at the last stage of cutting - ascorbic acid.

8. The method according to p. 1, characterized in that in the preparation of the meat cutting mode mixing is carried out at a rotation speed of the cutter knives 105 rpm, the speed of rotation of the cutter bowl 4 rpm and the distance between the knife blade and bowl cutter 4-6 mm, and the cutting mode cutting in the second stage is carried out at a rotation speed of the cutter knives 1800 rpm, the speed of rotation of the cutter bowl 15 rpm and the distance between the knife blade and bowl cutter 1-2 mm, while the third when the speed of rotation of the cutter knives, two times greater than in the second stage, and the depth of the vacuum 80-90%.

9. The method according to any of paragraphs.1-8, characterized in that the molded loaves of sausage is carried out in shell natural - intestinal, the protein collagen, synthetic, cellulosic diameter of 50-120 mm, and the filling shells with stuffing produce when uchet operations of drying, smoke cooking, which is carried out in sealed chambers, and before drying carry out the warming-up sticks sausage for 40-45 minutes at a temperature of 55-60oC and relative humidity of 58-62%, the drying is carried out at a temperature of 60-65oC and a relative humidity of 20-25% for 40-45 minutes, Smoking smoke mixture is at a temperature of 70-74oC and humidity of the drying mode for 12-15 minutes, and the cooking is at a temperature 70-76oC and relative humidity of 99-100%, up to a thicker loaf sausages temperature 68-74oC.

11. The method according to any of paragraphs.1-10, characterized in that the cooling loaves of sausage produced by irrigation with cold water with a temperature of 8-12oWith over 70-80 min with subsequent cooling in air to a temperature in the thickness of the baton 0-6oC.

12. The method according to any of paragraphs.1-6, 8-11, characterized in that the recipes cooked sausage 100 kg unsalted raw material is injected, kg:

Beef Giovanna second grade - 28,0-32,0

Meat scraps of beef and/or pork Nilovna - 21,0-25,0

Meat mixture, containing connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue - 18,0-22,0

Bacon side - 8,0-12,0

Protein soy hydrated - 13,0-17,>Black pepper or white pepper - 90,0-110,0

Fresh garlic peeled - 230,0-260,0

Sugar - 90,0-110,0

Ascorbic acid - 45,0-55,0

Phosphate "Abstol 772" - 450,0-550,0

13. The method according to any of paragraphs.1-4, 7-11, characterized in that the recipes cooked sausage Amateur 100 kg unsalted raw material is injected, kg:

Beef Giovanna second grade - 28,0-32,0

Meat pork and/or beef heads - 21,0-25,0

Meat mixture, containing connective tissue, up to 4% Makoto fabric and up to 1.5% of adipose tissue - 18,0-22,0

Bacon side - 8,0-12,0

Protein soy hydrated - 13,0-17,0

The flour - 2,0

and g:

Salt - 2450,0-2550,0

Sodium nitrite - 7,1

Ascorbic acid - 45,0-55,0

Fresh garlic peeled - 230,0-260,0

Phosphate "Abstol 772" - 300,0-500,0

Fosfatsoderzhaschie additive power color formation "LEBERKAS COMBI - 900,0-1000,0

14. Boiled sausage, characterized in that it is obtained by the method according to any of paragraphs.1-13.

 

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FIELD: agriculture, fruit storage.

SUBSTANCE: the present innovation deals with technology to treat fruit before their laying for storage. For the purpose to decrease the loss from microbial spoiling and increase the terms of storage fruit essential oils and epiphyte substances of cuticular layer of plant raw material should be applied onto the surface from mycella obtained after extracting Mortierella humilis micromycete biomass with nonpolar extragent in supracritical state.

EFFECT: higher efficiency of protection.

3 ex

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