METHOD FOR PRODUCING CASING-FREE SAUSAGES Russian patent published in 1996 - IPC

FIELD: meat industry. SUBSTANCE: method involves mincing meat raw material; cutting and introducing ingredients in accordance with receipt; providing injection of each piece of, for instance 6-cm length, sausage in coagulation solution containing 99.92% by weight of cheese whey, which contains 4.5-5.5% by weight of dry substance and 0.08-1.0% by weight of sodium-carboxymethyl cellulose; conducting treatment at temperatures ranging from 55 to 75 C for 4-6 min; transferring sausages into oil and providing final thermal treatment at 110-120 C for 4-5 min. EFFECT: increased efficiency and improved quality of product.