METHOD OF COOKED SAUSAGE PRODUCTION Russian patent published in 2009 - IPC A23L1/317 A23L1/314 A23L1/20 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and can be used in sausage production. The method involves preparing raw meat, its grinding, salting, maturing, mixing recipe components, cutting, producing minced meat, stuffing, linking the sausage sticks, frying, cooking and cooling. Prior to mixing a binding agent is produced from water and powder of legumes malt by grinding legumes malt in thin film with pulsed pressure gradient of 40-50 MPa and temperature of 25-30°C. The legumes malt powder content amounts to 1-5% to the minced meat weight and the proportion of water and the legumes malt powder in the binding agent amounts to (1:1)-(5:1).

EFFECT: method provides for increased yield of the end product with improved organoleptic characteristics and increased shelf life.

3 tbl, 3 ex