METHOD FOR PRODUCTION OF NITRITE-FREE SAUSAGES Russian patent published in 2007 - IPC A23L1/314 A23L1/317 A23B4/23 

FIELD: meat processing industry, in particular sausage production.

SUBSTANCE: claimed method includes using of fresh or frozen meet, separate production of beef and pork minces. Pork and beef meat are milled into solution containing succinate, ketoglutarate and citrate in concentration of 0.1-10 g/l, wherein before milling tocopherol with ubiquinone are added into pork mince. Sodium hydrocarbonate in amount of 1-10 g/l is introduced into minces in chopping process. Further minces are blended and ascorbic and citric acids in amount of 0.1-10 g/l together with salt and spices are added thereto. Obtained mince is filled into coatings, and collapse, roasting, boiling, and drying are carried out. Coatings are treated with solution containing 0.1-10 mg/l of gramicidin and actinomycin to prevent bacterial infection.

EFFECT: products of improved quality and prolonged storage time; absence of nitrites, chemical conserving agents and phosphates.

3 tbl, 1 ex