METHOD OF MANUFACTURING COOKED SAUSAGE Russian patent published in 2010 - IPC A23L1/317 A23L1/314 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. Cooked sausage is manufactured according to customary techniques. Before mixing the ingredients, a binding ingredient is prepared that consists of water and powder of apple refuse. The apple powder is produced by drying to achieve 6-8% humidity followed by crushing in a thin gyring film with thickness of 0.1-0.5 mm at a pulsatory pressure gradient of 10-15 MPa and 20-30°C. The amount of apple refuse powder is 1-5% to the sausage meat and a water-apple refuse powder ratio in the binding ingredient is (1:1 )÷(5:1).

EFFECT: method ensures improved organoleptic characteristics of the cooked sausage, increased yield and longer shelf life.

3 tbl, 3 ex