Modern technological features of making sausage products with smoking with wet smoke at high temperatures
https://doi.org/10.47612/2220-8755-2019-14-221-228
Abstract
The features of the modern technological process of making smoked sausage products are studied. In industrial conditions was carried out the adjustment of optimum modes of heat treatment of raw smoked sausages with Smoking with wet smoke at high temperatures was carried out. Studies of quality and safety indicators of manufactured samples were conducted. On the basis of the conducted research, a standard technological instruction is being developed for the production of raw smoked sausage products according to the technical conditions.
References
1. Fat'janov, E.V. Proizvodstvo syrokopchenyh i syrovjalenyh kolbas [Production of raw smoked and dried sausages] / E.V. Fat'janov, Ch.K. Avylov. – M.: Jeditorial servis, 2008. – 168 s. 2. Рогов, И.А. Технология мяса и мясных продуктов Книга
2. Rogov, I.A. Tehnologija mjasa i mjasnyh produktov Kniga 2. Tehnologija mjasnyh produktov [Technology of meat and meat products Book 2. Technology of meat products] / I. A. Rogov, A. G. Zabashta, G. P. Kazjulin. – M.: KolosS. – 2009. – 712 s.
Review
For citations:
Germanovich O. Modern technological features of making sausage products with smoking with wet smoke at high temperatures. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):221-228. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-221-228
Views: 140
Email this article 