The sausage maikop and method of its manufacture

 

(57) Abstract:

The invention relates to meat processing industry, namely the production of smoked sausage. The objects of the invention are the end product - the sausage Maikop and method of its manufacture, providing cutting the pork into pieces weighing 300-600 g, mince the cutting using the sodium salt food, sodium nitrite, spices and brandy, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging. Raw meat is used with a pH not exceeding 5,9, and pork fat used chilled, and from 25 to 50% of pork bold - in the form of frozen blocks of trimmed meat, and the rest of the pork bold - cooled. Before cooking minced pork bold in the form of frozen blocks are crushed on the saline injector in chips. Chilled pork chop on top with a hole diameter of the output lattice 2-3 mm mince use vacuum bowl cutter, in which first bring the pork, chopped saline injector, salt cookbook: food, sodium nitrite, spices and brandy, and then pork, chopped in the pH, not exceeding 5,9, and temperature from 0 to 3oC. During thermal processing of smoked hold the camera cold smoked for 4 to 4.5 hours of consecutive cycles in the supply of smoke mixture - supply air mixture". The total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking. Cycles form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1: (3,5-4,5): (2,4-2,8): (1,5-2,5): (9,0-11,0), and the ratio of the supply air mixture at the specified stage is 1:(1,6-2,0):(1,0-1,4):(0,2-0,6): (1,2-1,6). The temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and starting with the third stage of relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintain the look of the final product - smoked sausage, which is the second object of the present invention. Technical result provided by the invention, consists in the possibility of making sausages of high quality with stable organoleptic and functional and technological properties due to selection of the optimal modes of cooking meat and heat treatment corresponding to the type of raw meat, namely pork from frozen blocks and chilled pork, taken in optimal proportions. Selected modes smoked provide a more uniform penetration of the products of some fractions of smoke into the thickness of the sticks sausage, providing a pleasant smell, taste, color, and also due to the high bactericidal properties provides better stability of the product to the store. In addition, when the selected modes smoked improve the process of heat transfer and moisture exchange. 2 C. and 14 C.p. f-crystals.

The invention relates to food industry, namely the production of smoked sausage.

Closest to the claimed invention is a sausage Maikop and method of its manufacture, providing cutting the pork into pieces, mince CIE, heat treatment, including draught sticks sausage, Smoking and drying, packing (see Reference technologist sausage production./ Ed. by I. Rogov A. - M.: Kolos, 1993, S. 268-275).

However, the known method does not allow the production of smoked sausage high quality when using pork varying degrees of cooling in a single process.

The present invention in terms of both the product and the method of its production is getting a quality product with high organoleptic characteristics and traditional flavor while streamlining the production process and modes of operations mince and heat treatment using pork, subjected to different cooling processing.

The problem is solved due to the fact that in the method of production of smoked sausage from the trimmed raw meat - pork lean and bold, involving cutting the pork into pieces weighing 300-600 g, mince the cutting using the sodium salt food, sodium nitrite, spices and brandy, molding, termiology raw meat with pH, not exceeding 5,9, and pork fat used chilled, and from 25 to 50% of pork bold - in the form of frozen blocks of trimmed meat, and the rest of the pork bold - cooled, and before cooking minced pork bold in the form of frozen blocks are crushed on the saline injector in chips and chilled pork chop on top with a hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring the pork, chopped saline injector, salt cookbook: food, sodium nitrite, spices and brandy, and then pork, crushed on top, and hold the cutting in the cutting mode to the uniform distribution of the components and getting meat with a pH not exceeding 5,9, and temperature from 0 to 3oFrom and after thermal processing of smoked hold the camera cold smoked for 4 to 4.5 hours of consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking, and the loops made up of five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is:(1,0-1,4):(0,2-0,6):(1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and starting with the third stage of relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of Smoking, and drying is carried out in the drying chamber during 20-26 days.

As herbs and spices can use granulated sugar, black pepper or white pepper, allspice, cardamom or nutmeg ground.

As spices and herbs can also be used in complex aromatic mixture Veronese Drug" and "Kant Salami Drug" in equal amounts.

It is recommended to use brandy strength of 40%, preferably "Moscow", in the amount of up to 300 g per 100 kg unsalted raw materials.

If wearable is to make bacterial drug.

As a bacterial product can be used starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

When the cutting mode cutting speed of rotation of the knives, vacuum bowl cutter is recommended to install 1500-1600 rpm, the speed of rotation of the bowl - 4-8 rpm, and the distance between the knife and the bowl 2 mm

Appropriate shaping of loaves of sausage to hold the molding in natural intestinal, or protein - synthetic or collagen casings with a diameter of from 45 to 60 mm using coils from 28 to 38 mm, and after filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

Preferably the molded loaves of sausage conducted in artificial protein shell type fibrous, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

Recommended draught sticks sausage to the camera precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

When smoked the speed digea 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Valid for Smoking in the first stage to carry out one cycle, and smoke mixture served for 30 min, while the air for 15 h, the second stage is conducted three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, the third stage performed two cycles, the time of submitting each of which smoke mixture and air mixture set the same as in the second stage, and relative humidity in the chamber is cold smoked in the first cycle at this stage is set to 92% when applying smoke mixture and 90% when the supply air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage carry out one cycle at the same relative humidity in the chamber is cold-smoked and smoke the mixture was fed for 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked lower on the 1oAnd on the fifth Atti during the first two cycles of this stage is set to 85%, in all cycles the smoke mixture is fed for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4 and 1 h

Preferably the drying sticks sausage conduct in the oven first for 5-6 days at a temperature in the drying chamber 11-13oC, relative humidity of 80 to 82% and the speed of its movement in the chamber of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

To make smoked sausage Maikop can use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 23,0-27,0

Pork Giovanna bold - 73,0-77,0

and g:

Salt - 3400,0-3600,0

Sodium nitrite - 10,0

Sugar - 180,0-220,0

Black pepper or white pepper - 180,0-220,0

Bayberry powder - 45,0-55,0

Cardamom or nutmeg ground - 45,0-55,0

Brandy - 240,0-260,0

In an alternative embodiment, the method can be used for cooking smoked sausage Maikop component Giovanna bold - 73,0-77,0

and g:

Salt - 3400,0-3600,0

Sodium nitrite - 10,0

Brandy - 240,0-250,0

Complex aromatic blend

"Veronese Drug - 380,0-420,0

"Kant Salami Drug - 380,0-420,0

Starter culture "BACTOFERMTMF-SC-111" - 15,0-25,0

So get the final product - the sausage Maikop, which is the second object of the invention.

Technical result provided by the invention, consists in the possibility of making sausages of high quality with stable organoleptic and functional and technological properties due to selection of the optimal modes of cooking meat and heat treatment corresponding to the type of raw meat, namely pork from frozen blocks and chilled pork, taken in optimal proportions. Selected modes smoked provide a more uniform penetration of the products of some fractions of smoke into the thickness of the sticks sausage, providing a pleasant smell, taste, color, and also due to the high bactericidal properties provides better stability of the product to the store. In addition, when the selected modes smoked improve processes telemechanical, and especially do not limit the full scope of the claims.

Example 1

For the production of smoked sausage Maikop use trimmed raw meat, namely pork lean and bold with a pH not in excess of 5.9. Pork lean applied chilled, and 50% pork bold - in the form of frozen blocks of trimmed meat. Frozen blocks of ground in the saline injector in chips, and the rest of the chilled pork chop on top with a hole diameter of the output lattice 2-3 mm. Beef produced in the vacuum bowl cutter, in which first bring the pork, chopped saline injector, salt cookbook: food, sodium nitrite, sugar, pepper black or white ground pepper, allspice, pepper, cardamom or nutmeg ground and brandy, and then the rest of the pork, shredded on top.

For the preparation of smoked sausage Maikop use the components in the following ratio, kg per 100 kg of unsalted raw meat:

Pork Giovanna lean - 25,0

Pork Giovanna bold - 75,0

and g:

Salt - 3500,0

Sodium nitrite - 10,0

Sugar - 200,0

Pepper black or white ground - 200,0

Bayberry powder in the cutting mode to the uniform distribution of the components and getting meat with pH, not exceeding 5,9, and temperature from 0 to 3oC. the Speed of rotation of the knives, vacuum bowl cutter set 1500 rpm, the rotation speed of the bowl is 5 rpm, and the distance between the knife and the bowl is 2 mm

Forming loaves of sausage are using coils with a diameter of 28 mm in artificial protein shell with a diameter of 50 mm, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

After filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

Thermal treatment includes processes precipitation sticks sausage, Smoking and drying.

Draught sticks sausage is carried out in the camera rainfall within 6 hours at a temperature in her 20oC, relative humidity 85% and the air speed of 0.1 m/s

After precipitation the sticks sausage is directed into the chamber cold smoked. Smoking is carried out in the camera for 4 days consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 10.2% of the total time of Smoking.

Cycles form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:4:2,67:2,0:10, and the ratio of the supply air mixture at the specified stage is 1: 1,8: 1,2: 0,4:1,4, the temperature in the chamber cold smoked set equal to the 21oC.

In the first phase smoked spend one cycle, and smoke mixture served for 30 min at 90% relative humidity, and air mixture fed for 15 h at a relative humidity in the chamber is cold smoked 93%.

In the second phase, smoked spend three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant support during the entire second phase.

In the third phase smoked conduct two cycles, with each cycle, the time of the filing of the smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the first the stage relative humidity set equal to 88% for the entire cycle.

In the fourth stage carry out one cycle at a relative humidity of 88%, and smoke the mixture was fed for 60 min and air mixture for 6 h, while when the supply air mixture temperature in the chamber cold smoked set equal to the 20oC.

At the fifth stage of the Smoking process is carried out in four cycles at the same temperature in the chamber.

During the first two cycles of relative humidity is set to 85% and in the last two to 83%.

Smoke mixture served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4 and 1 h

From cold-smoked sticks sausage is directed into the drying chamber where they are dried for 20 days. First, within 5 days of drying sticks sausage is carried out at a temperature of 11oC, relative humidity of 80% and speed of its movement in the chamber is 0.1 m/s, and then for 15 hours at a temperature in the drying chamber 10oC, relative humidity of 74% and movement speed in a cell of 0.05 m/sec. After drying the sausage pack.

Thus, get the sausage, which is the second on the consistent raw meat, namely, lean pork and bold with a pH not in excess of 5.9. Pork lean applied chilled, and 30% pork bold - in the form of frozen blocks. Frozen blocks of trimmed meat is ground on the saline injector in chips, and the rest of the chilled pork chop on top with a hole diameter of the output lattice 2-3 mm. Beef produced in vacuummeter, in which first bring the pork, chopped saline injector, salt cookbook: food, sodium nitrite, sugar, black pepper or white pepper, allspice, pepper, cardamom or nutmeg ground and brandy, and then the rest of the pork, shredded on top.

For the preparation of smoked sausage Maikop use the components in the following ratio, kg per 100 kg of unsalted raw meat:

Pork Giovanna lean - 25,0

Pork Giovanna bold - 75,0

and g:

Salt - 3500,0

Sodium nitrite - 10,0

Brandy "Moscow" - 250,0

Complex aromatic blend

"Veronese Drug - 400,0

"Kant Salami Drug - 400,0

Starter culture "BACTOFERMTMF-SC-111" - 20,0

The cutting is carried out in the mode of cut to uniform RA is stop knives vacuum cutter can be set to 1600 rpm, the speed of rotation of the bowl 7 rpm, and the distance between the knife and the bowl 2 mm

Forming loaves of sausage are using coils with a diameter of 28 mm in artificial protein shell with a diameter of 50 mm, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

After filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment.

Thermal treatment includes processes precipitation sticks sausage, Smoking and drying.

Draught sticks sausage is carried out in the camera precipitation for 8 hours at a temperature in her 20oC, 90% relative humidity and the air speed of 0.1 m/s

After precipitation the sticks sausage is directed into the chamber cold smoked. Smoking is carried out in the camera for 4 days consecutive cycles in the supply of smoke mixture - supply air mixture, and the total time of the filing of the smoke mixture is 10.2% of the total time of Smoking.

The speed of movement of the smoke mixture in the chamber cold smoked installed on the outlets of the nozzles smoke is Messi at the exit of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

Cycles form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:4:2,67:2,0:10, and the ratio of the supply air mixture at the specified stage is 1: 1,8: 1,2: 0,4:1,4, the temperature in the chamber cold smoked set equal to the 21oC.

In the first phase smoked spend one cycle, and smoke mixture served for 30 min, at a relative humidity of 92%, and the air mixture was fed for 15 h at a relative humidity in the chamber is cold smoked 90%.

In the second phase, smoked spend three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant support during the entire second phase.

In the third phase smoked conduct two cycles, with each cycle, the time of the filing of the smoke mixture and air mixture set the same as in the second stage, and the relative humidity in the first cycle set to 92% when applying smoke mixture and 90% when the supply air mixture. On the second cycle of the third stage otnositelno the ri relative humidity 88%, and smoke the mixture was fed for 60 min and air mixture for 6 h, while when the supply air mixture temperature in the chamber cold smoked set equal to the 20oC.

At the fifth stage of the Smoking process is carried out in four cycles at the same temperature in the chamber.

During the first two cycles of relative humidity is set to 85%.

Smoke mixture served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4 and 1 h

From cold-smoked sticks sausage is directed into the drying chamber where they are dried for 26 days. In the beginning within 6 days of drying sticks sausage is carried out at a temperature of 11oC, relative humidity of 80% and speed of its movement in the chamber is 0.1 m/s, and then for 20 hours at a temperature in the drying chamber 10oC, relative humidity of 75% and movement speed in a cell of 0.05 m/sec. After drying the sausage pack. Thus, get the sausage high quality with stable organoleptic and functional and technological properties, which is a second izopet who are lean and bold, providing cutting the pork into pieces weighing 300-600 g, mince the cutting using the sodium salt food, sodium nitrite, spices and brandy, molding, heat treatment, including draught sticks sausage, Smoking and drying, packaging, characterized in that use raw meat with a pH not exceeding 5,9, and pork fat used chilled, and from 25 to 50% of pork bold - in the form of frozen blocks of trimmed meat, and the rest of the pork bold - cooled, and before cooking minced pork bold in the form of frozen blocks are crushed on the saline injector in chips and chilled pork chop on top with a hole diameter of the output lattice of 2-3 mm, and mince using vacuum bowl cutter, in which first bring the pork, chopped saline injector, salt cookbook: food, sodium nitrite, spices and brandy, and then pork, shredded on top, and hold the cutting in the cutting mode to the uniform distribution of the components and getting meat with a pH not exceeding 5,9, and temperature from 0 to 3oFrom and after thermal processing of smoked hold the camera cold smoked during the course item the total time of the filing of the smoke mixture is 9-11,3% of the total time of Smoking, while loops form the five stages of Smoking, the ratio of the time of filing smoke mixture in which, starting with the first, is 1:(3,5-4,5):(2,4-2,8):(1,5-2,5):(9,0-11,0), and the ratio of the supply air mixture at the specified stage is 1: (1,6-2,0): (1,0-1,4): (0,2-0,6):(1,2-1,6), the temperature in the chamber cold smoked set of 21oWith the first two thirds of the total time of Smoking up to 20oWith in the last third of this time, and relative humidity in the chamber is cold smoked in the first stage, when applying smoke mixture set not to exceed 90%, and when the supply air mixture is not greater than 93%, at the second stage, the relative humidity in the chamber increase by 3-6% and support the same during the whole stage, and starting with the third stage of relative humidity in the chamber is cold smoked reduce bringing it to the middle of the last stage to 83% and maintained at this level until the end of Smoking, and drying is carried out in the drying chamber during 20-26 days.

2. The method according to p. 1, characterized in that the quality of spices and herbs used granulated sugar, black pepper or white pepper, allspice, cardamom or nutmeg ground.

3. The method according to p. 1, wherein t is "Kant Salami Drug" in equal amounts.

4. The method according to p. 1, characterized in that use brandy strength of 40%, preferably "Moscow", in the amount of up to 300 g per 100 kg unsalted raw materials.

5. The method according to p. 1, characterized in that the mince before you make the vacuum cutter crushed on top of pork additionally contribute bacterial drug.

6. The method according to p. 5, characterized in that as a bacterial drug use starter culture "BACTOFERMTMF-SC-111", including Staphylococcus carnosus M III and Lactobacillus curvatus HJ5.

7. The method according to any of paragraphs.1, 4-6, characterized in that when the cutting mode cutting speed of rotation of the knives, vacuum bowl cutter set 1500-1600 rpm, the speed of rotation of the bowl - 4-8 rpm, and the distance between the knife and the bowl 2 mm

8. The method according to any of paragraphs.1, 4-7, characterized in that the molded loaves of sausage spend inside in natural intestinal, or protein or artificial collagen casings with a diameter of from 45 to 60 mm, using coils with a diameter of from 28 to 38 mm, and after filling the shell pierce removal of minced air, after which the molded loaves of sausage hang the holders are placed on the frame and sent for thermal treatment is artificial protein shell type fibrous, which before stuffing stuffing soaked in warm water with a temperature of 20-30oWith 10-15 minutes

10. The method according to any of paragraphs.1, 4-9, characterized in that the draught of bread sausage conduct in the chamber precipitation within 6-8 h with the temperature in her 20oC, relative humidity of 85-90% and air velocity of 0.1 m/s

11. The method according to any of paragraphs.1, 4-10, characterized in that when smoked speed smoke mixture in the chamber cold smoked installed on the outlets of the nozzles of the smoke generator 3 m/s with the speed of its passing through the product - 0.5 m/s and the speed of movement of the air mixture at the outlet of the nozzle set to 5 m/s with a speed of passing through the product - up to 8 m/s

12. The method according to any of paragraphs.1, 4-11, characterized in that when smoked in the first stage, carried out one cycle, and smoke mixture served for 30 min, while the air for 15 h, the second stage is conducted three cycles, each of which smoke blend served for 40 min, while the air for 9 h, and the relative humidity in the chamber is cold smoked set equal to 96% and constant over the entire stage, the third stage performed two cycles, to apply for kagdomu humidity in the chamber is cold smoked in the first cycle at this stage is set to 92% when applying smoke mixture and 90% - when submitting air mixture, and in the second cycle of 88% during the whole cycle, in the fourth stage carry out one cycle at the same relative humidity in the chamber is cold-smoked and smoke the mixture was fed for 60 min and air mixture for 6 h, when the supply air mixture temperature in the chamber cold smoked lower on the 1oWith, and the fifth stage is conducted four cycles at the same temperature in the chamber is cold smoked, the relative humidity during the first two cycles of this stage is set to 85%, and in all cycles of smoke blend served for 75 min in each cycle, and the supply air mixture consistently lower, setting it accordingly equal to 9, 7, 4 and 1 h

13. The method according to any of paragraphs.1, 4-12, characterized in that the drying sticks sausage is carried out in a drying chamber at first for 5-6 days at a temperature in the drying chamber 11-13oC, relative humidity of 80 to 82% and the speed of its movement in the chamber of 0.1-0.2 m/s, and then for 15-20 days at a temperature in the drying chamber 10-12oC, relative humidity of 74-78%) and speed of movement in the camera of 0.05-0.1 m/s

14. The method according to any of paragraphs.1, 2, 4-13, great for the tion, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 23,0-27,0

Pork Giovanna bold - 73,0-77,0

and g:

Salt - 3400,0-3600,0

Sodium nitrite - 10,0

Sugar - 180,0-220,0

Black pepper or white pepper - 180,0-220,0

Bayberry powder - 45,0-55,0

Cardamom or nutmeg ground - 45,0-55,0

Brandy - 240,0-260,0

15. The method according to any of paragraphs.1, 3-13, characterized in that for the preparation of smoked sausage Maikop use the components in the following ratio, kg per 100 kg of unsalted raw materials:

Pork Giovanna lean - 23,0-27,0

Pork Giovanna bold - 73,0-77,0

and g:

Salt - 3400,0-3600,0

Sodium nitrite - 10,0

Brandy - 240,0-250,0

Complex aromatic blend "Veronese Drug - 380,0-420,0

"Kant Salami Drug - 380,0-420,0

Starter culture "BACTOFERMTMF-SC - 111" - 15,0-25,0

16. Smoked sausage Maikop, characterized in that it is obtained by the method according to any of paragraphs.1-15.

 

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