FIELD: food production process.
SUBSTANCE: method includes cut-up, vein separation and deboning of meat material, its shredding, salting, proving, mince preparing with addition of vegetable additive, forming, boiling, and product cooling. semifat pork, fat pork and cheek meat or salted pork fat scraps are used as meat material. Hydrated amaranth millcake, added before chopping is used as vegetable material. Mince is prepared with certain ratio of components.
EFFECT: sausage products are enriched with protein, iron, selenium and in addition to improved feed value has treatment-and-preventive properties and low cost.
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