{"title":"现代阶段水煮熏肠产品生产工艺特点","authors":"A. Meliashchenia, T. Demchina, K. Marchenko","doi":"10.47612/2220-8755-2019-14-181-188","DOIUrl":null,"url":null,"abstract":"The features of the modern technological process of manufacturing boiled-smoked sausages, including depending on the method of preparation of raw meat, on the type and diameter of the shell, the presence of secondary smoking, are studied. In industrial conditions, the established optimal heat treatment modes were tested according to two schemes, depending on the presence of secondary \nsmoking. Investigations of quality and safety indicators of manufactured samples. Based on the studies, a standard technological instruction for the manufacture of cooked smoked sausages according \nto the state standard is being developed.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"TECHNOLOGICAL FEATURES OF PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS AT THE MODERN STAGE\",\"authors\":\"A. Meliashchenia, T. Demchina, K. Marchenko\",\"doi\":\"10.47612/2220-8755-2019-14-181-188\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The features of the modern technological process of manufacturing boiled-smoked sausages, including depending on the method of preparation of raw meat, on the type and diameter of the shell, the presence of secondary smoking, are studied. In industrial conditions, the established optimal heat treatment modes were tested according to two schemes, depending on the presence of secondary \\nsmoking. Investigations of quality and safety indicators of manufactured samples. Based on the studies, a standard technological instruction for the manufacture of cooked smoked sausages according \\nto the state standard is being developed.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-181-188\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-181-188","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
TECHNOLOGICAL FEATURES OF PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS AT THE MODERN STAGE
The features of the modern technological process of manufacturing boiled-smoked sausages, including depending on the method of preparation of raw meat, on the type and diameter of the shell, the presence of secondary smoking, are studied. In industrial conditions, the established optimal heat treatment modes were tested according to two schemes, depending on the presence of secondary
smoking. Investigations of quality and safety indicators of manufactured samples. Based on the studies, a standard technological instruction for the manufacture of cooked smoked sausages according
to the state standard is being developed.