METHOD FOR PREPARING OF SAUSAGE PRODUCTS Russian patent published in 2007 - IPC A23L1/314 A23L1/317 A22C11/00 

FIELD: meat industry, in particular, preparing of cooked sausage products.

SUBSTANCE: method involves dressing beef and hog carcasses; deboning; trimming and separating meat of one and the same sort; salting and simultaneously preparing farce; introducing sodium nitrate and colorant into farce; performing fine grinding, injection into casing and thermal processing; using prescribed slaughter animal blood elements as colorant and exposing ground meat mass to colorant during 6 min, said blood elements being preliminarily hemolyzed with solution containing ascorbic acid and ammonium succinate; using prescribed blood elements and aqueous solution in the ratio of 1:2. Sodium nitrate, ascorbic acid and ammonium succinate are used in the ratio of 0.006:0.2:0.03 wt% by weight of prescribed elements. Colorant is introduced into farce at the rate of 0.7-0.9 kg per 100 kg of unsalted raw material. Sodium nitrate is introduced into farce at the rate of 3.5 g per 100 kg of unsalted raw material.

EFFECT: improved color of sausages, reduced amount of residual sodium nitrate within product, and provision for creating conditions facilitating in keeping high quality of product.

1 tbl, 3 ex