FIELD: production method of food products.
SUBSTANCE: method stipulates cover and filler preparation, filling of cover, fasciation and thermal processing. As filler one uses over ground mushroom mass mixed with starch. Starch mass includes 5-7% of humidity mass, containing in mushroom mass.
EFFECT: received sausage is tasty and high-caloric product.
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Authors
Dates
2008-07-10—Published
2006-11-07—Filed