METHOD OF MANUFACTURING COOKED SAUSAGES Russian patent published in 2008 - IPC A23L1/317 

FIELD: food industry.

SUBSTANCE: invention is aimed at using in meat industry for manufacturing of cooked sausages. The method of manufacturing implies that concentrate of propionate bacteria Propionibacterium shermanii KM-186 in the amount of 2-3 activity units and pine nut meal in the amount of 5-7% per 100 kg of the main raw material is introduced into ground meat during salting. Salting period is 8-9 hours. Forming, tying, settling, frying and cooking of sausages follow the minced meat production. The method ensures improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it.

EFFECT: improving water binding ability and plasticity of meat raw material, reducing salting time, increasing product yield and decreasing content of residual sodium nitrite in it.

2 ex, 5 tbl, 9 dwg