FIELD: food production process.
SUBSTANCE: sausage products contain semifat pork, quail meat, back fat, lentils protein isolate, spices in the form of CO2-extract of black hot pepper and CO2-extract of allspice, olive oil, cod-liver oil, salt, sugar and water. The components are taken at the specified ratio.
EFFECT: higher nutritious and biological value of product, improved organoleptic properties, expanded range of dietary sausages.
2 tbl, 3 ex
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