METHOD OF MANUFACTURING COOKED SAUSAGE Russian patent published in 2009 - IPC A23L1/317 A23D9/00 

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, its salting, preparation of binding agent as water-phospholipid emulsion, mixing of recipe components, maturating, chopping, preparation of mince, stuffing injection, baton knitting, frying, boiling and cooling. For preparation of water-phospholipid emulsion oil-and-fat phospholipid product is used. The product is produced by phospholipids concentrate extraction by ethyl alcohol at ratio (1:3)÷(1:7) at 40-60°C of temperature. As a result, alcohol-soluble and alcohol-insoluble fractions of phospholipids are generated. Separation of alcohol-soluble phospholipid fraction from alcohol-insoluble phospholipid fraction and following separation of ethanol from alcohol-insoluble phospholipid fraction in vacuum with end product production follow. Ratio oil-and-fat phospholipid product-water makes (1:1)÷(1:5), oil-and-fat phospholipid product quantity makes 1-5% to mince mass.

EFFECT: method provides for production of cooked sausage with high consumer properties and food value, increased storage life.

3 tbl, 3 ex