Table 1.
Production of semi-smoked sausages according to the original recipe.
| Meat raw materials | Concentration (in kg) per each 100 kg of meat materials |
|||
|---|---|---|---|---|
| Standard (control, or 1st group) | 2nd group | 3rd group | 4th group | |
| Trimmed beef, 1st grade | 46.0 | 46.0 | 46.0 | 46.0 |
| Chicken fillet | 29.0 | 29.0 | 29.0 | 29.0 |
| Broadtail fat | 25.0 | 25.0 | 25.0 | 25.0 |
| Additive, g/100 kg of meat materials | ||||
| NaCl (sodium chloride) | 2650.0 | 2650.0 | 2650.0 | 2650.0 |
| NaCl + NaNO2 (nitrite salt) | 8.0 | 4.0 | 4.0 | 4.0 |
| Dried garlic | 110.0 | 110.0 | 110.0 | 110.0 |
| Ground black pepper | 70.0 | 70.0 | 70.0 | 70.0 |
| Goji berry powder | 0 | 30.0 | 50.0 | 70.0 |