METHOD FOR PRODUCING SAUSAGES WITH LOW CONTENT OF SALT AND/OR PHOSPHATE, AND/OR FAT, AND/OR HIGH WATER CONTENT Russian patent published in 2000 - IPC

FIELD: food-processing industry, in particular, manufacture of sausage farce. SUBSTANCE: method involves preparing meat farce; according to receipt, adding ice, nitrite salt, phosphate and/or fat; cutting meat farce; injecting cut farce into casing; treating farce at hydrostatic pressure of 500-4,000 bar for 60 min, preferably for 10 min, at temperature of -15 C to +100 C; cooking. Such method provides dense structure of sausage. EFFECT: simplified method, increased cooking yield and improved quality of product. 8 cl, 7 tbl, 7 ex