METHOD OF PRODUCING SAUSAGE PRODUCTS Russian patent published in 2003 - IPC

FIELD: meat industry; applicable in production of cooked sausages. SUBSTANCE: method involves preparation of meat raw material, e.g. sausage beef and semi-fatty pork, its salting, chopping and preparation of farce with introduction of protein additive - soya-bean milk in amount of 18%, and wheat flour in amount 2 mas.%. Then prepared farce is molded and heat treated by frying at temperature 90-100 C, and cooking at 73-78 C. Ingredients for production of cooked sausages are used in determined ratios. Claimed invention extends range of soya-bean milk using, increases efficiency of its using in production of dietetic sausage products. Introduction of soya-bean milk provides for reduction of technological process duration, and its simplification due to exclusion of hydration stage of soya protein. EFFECT: improved organoleptical properties of final product and its food value. 1 tbl, 2 ex