FIELD: meat industry, in particular, production of sausage products. SUBSTANCE: method involves using of fat-containing component - mid-back or back fat in combination with beef of the 1st and 2nd grades taken in ratio 1: 3.5-1:5; introduction in minced meat of hydrated isolated soya protein in the amount of 5.4-31.5% to mass of meat raw material, wheat flour, Premix-10 and garlic flavor. Initial components of raw material are taken according the prescribed formula. EFFECT: higher biological value, improved taste and organoleptical properties of sausage products; broadened assortment and reduced cost price. 3 cl, 2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING COOKED SAUSAGE PRODUCTS | 1997 |
|
RU2124840C1 |
| METHOD OF PRODUCING SAUSAGE PRODUCTS | 2000 |
|
RU2199250C2 |
| SEMI-SMOKED SAUSAGE PRODUCT | 2020 |
|
RU2740811C1 |
| MEAT PRODUCT (VERSIONS) AND METHOD OF PRODUCING THE SAME | 2000 |
|
RU2208347C2 |
| METHOD FOR PRODUCING OF TOP-GRADE COOKED STUFFED SAUSAGE | 2005 |
|
RU2306708C2 |
| SECOND-GRADE COOKED SAUSAGE FOR TEA AND METHOD OF PRODUCING THE SAME | 2002 |
|
RU2212166C1 |
| METHOD OF PRODUCTION SEMI-SMOKED SAUSAGE PRODUCTS | 0 |
|
SU1692487A1 |
| VENISON SEMI-SMOKED DIETARY SAUSAGE | 2004 |
|
RU2294115C2 |
| METHOD FOR PRODUCING STUFFED SAUSAGE | 2000 |
|
RU2163456C1 |
| SEMI-SMOKED SAUSAGE (VERSIONS) AND METHOD OF PRODUCING SEMI-SMOKED SAUSAGE, IN PARTICULAR, "TALLINSKAYA", "PODMOSKOVNAYA" AND "KLINSKAYA" | 2002 |
|
RU2211611C1 |
