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

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 apple extracts powder is used for water emulsion preparation. Oil and fat phospholipids product makes 1-3% to mince weight. Quantity of apple extracts powder makes 1-3% to mince weight. Ratio in binding component of water and the mixture makes (1:1)÷(1:5).

EFFECT: method provides for improved organoleptic properties, improved outcome of end product and increased storage time.

3 tbl, 3 ex