FIELD: food products manufacturing technique.
SUBSTANCE: cooked sausage product contains nutria meat, 1st grade trimmed beef, hydrated soya protein isolate, sauteed onions, red carrots, rice fermented by mould fungi of Monascus genus, olive oil, fish oil, mono- and diglycerides, carrageenan, table salt, allspice powder, black pepper powder and water in the specified ratio of components.
EFFECT: improved rheological and organoleptical properties, high nutritional value.
3 ex, 1 tbl, 2 dwg
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