Львівський Національний Університет Ветеринарної Медицини Та Біотехнологій Імені С.З. Гжицького
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A method of production of smoked and cooked sausages includes preparation of raw meat from different kinds of meat and salted pork fat, salting, making mincemeat, to which a mixture of herbs and spices is added according to the formula, and herbal protein supplement. As herbal protein supplement is used lentil flour which is added to the mincemeat in an amount up to 10% of the total weight of the raw meat. During the process of mincemeat making low-fat tendon pork is replaced by chicken meat. Instead of allspice tree is used a milled mixture of thyme herbs and juniper berries in the ratio 7:2.
UAU201402136U2014-03-032014-03-03Method of production of smoked and cooked sausages
UA94208U
(en)