METHOD FOR PRODUCTION OF BOILED SAUSAGE Russian patent published in 1999 - IPC

FIELD: food production industry. SUBSTANCE: this method particularly relates to production of boiled sausage. According to method, sausage mince is made, food additive is introduced into mince. Additive includes source of protein and lactate. Introduced into sausage mince is hydrolyzed whey in amount of 0.5-25 mas.% which is presented as source of protein, lactates and vitamin mineralizing fortifier. Introduction of aforesaid food additive into content of boiled sausage prolongs storage period of sausage and improves its organoleptic properties. EFFECT: higher efficiency. 5 tbl, 4 ex