METHOD OF MANUFACTURING COOKED SAUSAGES Russian patent published in 2009 - IPC A23L1/317 A23L1/20 A23D7/00 

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 emulsion, mixing of recipe components, maturating, chopping, preparation of mince, stuffing injection, baton knitting, frying, boiling and cooling. Mixture of oil and fat phospholipids product and legumes malt is used for water emulsion preparation. Phospholipids product is obtained from defatted phospholipids which are extracted by ethanol with relation phospholipids - ethanol (1:3)-(1:7) under the temperature of 40-60°C 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. Powder is produced out of legumes malt by mincing of legumes malt under thin film at pulsing pressure gradient of 40-50 MPa and at 25-30°C. Oil and fat phospholipids product makes 0.5-2.0% to mince mass. Quantity of legumes malt powder makes 0.5-2.0% to mince mass. Ratio in binding component of water and the mixture makes (1:1)÷(5:1).

EFFECT: cooked sausage has improved organoleptic properties and increased outcome, improved shelf life.

3 tbl, 3 ex