FIELD: food processing industry, in particular sausage production.
SUBSTANCE: frozen poultry meat blocks having temperature within block not more than -7°C are used as starting raw materials. Blocks are ground to produce chips. Mince is prepared in chopper for 10 min from chips and predetermined amount of table salt, egg mass, desiccated milk, phosphate preparations, flavorings and extract thereof, water and flout. Polyamide shrinkable casings are filed with prepared mince hawing temperature of 0-2°C. Food flavoring composition according to product to be obtained is introduced into external casing layer. Heat treatment is carried out in two steps. Primarily boiling is carried out at 60-62°C for 40 min, and further boiling is carried out at 80-85°C to adjust temperature in the center of sausage stick of 71±1°C.
EFFECT: accelerated method for sausage production; target product of improved organoleptic properties.
2 cl
