METHOD Production of meat delicacies PO Ramenskoye

摘要

1.method of manufacturing u043cu00a0u0441u043du043eu0433u043e delicacy product is u0440u0430u043cu0435u043du0441u043au0438, e.g. sausages, which called for a part of the product, preparation minced meat, forming the product by u043du0430u043fu043eu043bu043du0435u043du0438u00a0 concrete whole part of the product and heat treatment of the product, including drying, taken to be roasted and cooking the product, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 orderas a part of the product in use u0441u043du00a0u0442u0443u044e a sock by u0440u0430u0437u0434u0435u043bu043eu0447u043du043eu0433u043e knife pig skins from the skeleton u0430u0432u0442u043eu043fu043eu0434u0438u00a0 pigs, u043du0430u0447u0438u043du0430u00a0 with u043fu00a0u0442u043eu0447u043du043eu0439 to check u00a0u0442u043eu0447u043du043eu0439 parts, with a part of the product u043fu0440u043eu0432u043eu0434u00a0u0442 preparation through processing strings u043fu043eu0441u043eu043bu043eu0447u043du043eu0439 mixture followed by u043cu0430u0441u0441u0438u0440u043eu0432u0430u043du0438u0435u043c within 5 to 6 h to massage re, a stuffing is used, for example,45 - 50% u0433u0440u0443u0434u043e rib of pork and 45 - 50% u00a0u0437u044bu043au043eu0432 boiled pork, and forming the product u043fu0440u043eu0438u0437u0432u043eu0434u00a0u0442 after u043cu0430u0441u0441u0438u0440u043eu0432u0430u043du0438u00a0 intact part of the product.;2. method for u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 1, so that the u043cu0430u0441u0441u0438u0440u043eu0432u0430u043du0438u0435 u043fu0440u043eu0438u0437u0432u043eu0434u00a0u0442 with u043fu043eu043bu0443u0447u0430u0441u043eu0432u044bu043c break after every half an hour of work at optimum speed massager 8 - 9 rpm at the total number of revolutions of 1200 - 1400.