UA28107C2 - Method of making smoked and baked sausage products - Google Patents
Method of making smoked and baked sausage productsInfo
- Publication number
- UA28107C2 UA28107C2 UA98021034A UA98021034A UA28107C2 UA 28107 C2 UA28107 C2 UA 28107C2 UA 98021034 A UA98021034 A UA 98021034A UA 98021034 A UA98021034 A UA 98021034A UA 28107 C2 UA28107 C2 UA 28107C2
- Authority
- UA
- Ukraine
- Prior art keywords
- hours
- course
- temperature
- sausage products
- salting
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013580 sausages Nutrition 0.000 title 1
- 235000013372 meat Nutrition 0.000 abstract 3
- 238000009938 salting Methods 0.000 abstract 2
- 238000007669 thermal treatment Methods 0.000 abstract 2
- 235000015278 beef Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to meat industry. A method provides for preparing a raw material, salting, chopping thereof, preparing minced meat, stuffing the minced meat into a coating and thermal treatment. While salting, nonfat trimmed pork or high-grade beef are preliminary chopped into pieces of the weight up to 1 kg, injected with a brine and massaged in the course of 12 - 14 hours, the thermal treatment is carried out into two stages, at the first stage baking is carried out at a temperature of 78 – 80 °C in the course of 4 - 6 hours up to achieving a temperature of 70 – 72 °C inside a baton, at the second one smoking at a temperature of 45 - 50°C in the course of 2.0 – 2.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA98021034A UA28107C2 (en) | 1998-02-27 | 1998-02-27 | Method of making smoked and baked sausage products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA98021034A UA28107C2 (en) | 1998-02-27 | 1998-02-27 | Method of making smoked and baked sausage products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA28107C2 true UA28107C2 (en) | 2000-10-16 |
Family
ID=74396691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UA98021034A UA28107C2 (en) | 1998-02-27 | 1998-02-27 | Method of making smoked and baked sausage products |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA28107C2 (en) |
-
1998
- 1998-02-27 UA UA98021034A patent/UA28107C2/en unknown
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