FIELD: meat industry, particularly, production of cooked sausages. SUBSTANCE: method involves preparation of sausage pork, its brining in a mixer, and preparation of minced meat by mixing of pork with hydrated soya protein at its ratio to pork 9:1. Then ice or ice-aqueous mixture, phosphate preparations, garlic, water and flour, and also flavorings and spices extracts are introduced in the process of mixing at preset quantitative ratios. The following mixing is conducted for 5-10 min, then minced meat is unloaded into a vessel, where minced meat is aged at temperature of 4 C for 24 h. After it, minced meat is ground on a grinder with a diameter of meat grinder plate equal 5 mm, and polyamide thermoshrink casings are filled with it. Heat treatment is conducted in two stages, first, cooking for 1 h at temperature of 60-62 C, then cooking at temperature of 75 C up to temperature of 71 ± 1 C in the center of loaf. EFFECT: increased output of product and mild regime of heat treatment; improved food value and qualitative characteristics of prepared sausage product. 1 ex
