FIELD: food production process.
SUBSTANCE: method provides for meat raw materials preparation, its salting, mince preparation on the first stage with help of mincer out of non-fatty meat raw material with addition of table salt, hydrated soya isolate, food phosphate and part of water/ice. After that fatty meat raw material and the rest of water\ice are added to obtained mince, chopping is conditioned while gradually adding Promix MSC 8617 hydrated , special blended seasonings, Neocolor dying agent, zosterin, bioavailable iron source and B vitamins. Components are selected at the specified ratio. Sausage products is formed and boiled in steam cabinet at temperature from 60 to 85°C during from 60 to 115 minutes till temperature in sausage thickness makes 72-74°C.
EFFECT: obtaining of cooked sausage products with high taste properties and high bologiical value and physiological value.
8 cl, 5 ex
