METHOD FOR MANUFACTURING SAUSAGE PRODUCTS OUT OF POULTRY MEAT AT ADDITION OF BREWERY MASH Russian patent published in 2004 - IPC

FIELD: food industry, meat industry.

SUBSTANCE: the present innovation deals with manufacturing sausage products of functional indication. The method deals with preparing and reducing raw material, salting, preparing the stuffing at addition of supplementary materials and plant biologically active additive, molding, thermotreatment followed by cooling. As biologically active additive one should introduce the meal out of brewery mash obtained due to preliminary pressing of initial raw brewery mash at the content of dry matters being above 20% at subsequent isolation of solid pressed part and removal of liquid fraction. Then solid part should undergo dehydration at 40-60 C at simultaneous partial reducing, them dried brewery mash comes into hammer mill with sieve at pores diameter being 1 mm, from there reduced brewery mash comes onto sieve of pores diameter of 0.2 mm to obtain the meal at dispersity degree of 60 mcm that contains the following fatty acids: myristic acid up to 0.85%, pentadecanoic acid up to 0.6%, palmitic acid up to 40.0%, palmitoleic acid up to 8.93%, heptadecanoic acid up to 0.97%, heptadecinic acid up to 0.35%, stearic acid up to 6.6%, oleic acid up to 11.2%, linolenic acid up to 32.14%, linolenic acid up to 2.35% and it contains vitamin E at the quantity of 2 mg/100 g meal, as well. The present innovation provides manufacture of new assortment of sausage products based upon poultry meat supplemented with biologically active additive as the meal of brewery mash which is new functional sanitation properties and is indicated for low-income people and, also, for gero-dietary, prophylactic and special nutrition.

EFFECT: higher efficiency.

2 cl, 3 ex, 4 tbl