METHOD OF MANUFACTURING COOKED SAUSAGE Russian patent published in 2009 - IPC A23L1/317 A22C11/00 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. Method provides for preparation of meat raw material, meat grinding, its salting, preparation of binding agent, mixing of recipe components, maturating, chopping, preparation of mince, stuffing injection, baton knitting, frying, boiling and cooling. Binding component is prepared in form of water-phospholipid emulsion consisting of water and oil-and-fat phospholipid product. The latter is obtained by defatting food vegetable phospholipids by organic solvent, separation of defatted phospholipid fractions from neutral lipids, extraction of defatted phospholipids by ethanol at specified ratio and temperature producing alcohol-soluble and alcohol-insoluble phospholipid fractions. Separation of alcohol-soluble phospholipid fraction from alcohol-insoluble phospholipid fraction and further vacuum removal of ethanol from alcohol-soluble fraction to produce phospholipid product follow. Oil-and-fat phospholipid product makes 1.0-3.0% to mince mass.

EFFECT: invention provides for increased end product outcome with improved organoleptic properties and increased storage life.

3 tbl, 3 ex