SAUSAGE PRODUCT MANUFACTURE METHOD

• Main Author: KRJAZHEV V.I
• Format: Patent
• Language: English
• Published: 27.01.2000
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

FIELD: food-processing industry. SUBSTANCE: method involves making farce from preliminarily prepared raw meat material and components in accordance with receipt; introducing additive based on cedar seed reprocessing product; forming basic product from meat farce containing mentioned components and additive; performing thermal treatment or drying of basic product. Complex of biologically active substances with balanced biochemical composition are introduced into basic product for imparting prolonged storage and improved consumers properties, as well as for enriching sausage products with vitamins, phospholipins and other substances valuable for individual's organism. EFFECT: simplified method and improved quality of sausage product. 5 cl, 12 ex