METHOD FOR THE PRODUCTION OF FERMENTED-MATURED PRODUCTS OF FINELY CHOPPED MEAT (AIR-DRIED AND COUNTRY-TYPE SAUSAGES) BY COMPLETE OR PARTIAL REPLACEMENT OF THE ANIMAL FAT BY OLIVE OIL OR VEGETABLE OIL

摘要

Novelty: there is disclosed a method designed for the production of air-dried and country-type sausages by complete or partial replacement of the animal fat by oil mass solidified by volatile substances and emulsifiers. Production process: 1) in-cold solidification of plant oils with use of alginate, coagulators, starch and soya proteins; 2) solidification-stabilization of the mix prepared in the aforementioned mode; 3) production of air-dried and country-type sausages with no-fat meat (beef, porc and poultry) as well as production of the aforementioned animal fat substitute, according to the known technology. Properties: the resulted rancidity-free products exhibit: excellent cohesion and consistency of the formulation; regular dehydration; unaltered physiochemical characteristic of the olive oil or other vegetable oils; excellent organoleptic properties.