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. Mixture of oil and fat phospholipids and apple refuse powder are used for preparing a binding ingredient in the form of water emulsion. The phospholipid product is obtained by extracting phospholipid concentrates with ethanol in the ratio of phospholipid concentrates -ethanol being (1:3)-(1:7) and at a temperature of 40-60°C to produce alcohol-soluble and alcohol-insoluble phospholipid fractions. Then goes separation of alcohol-soluble phospholipid fraction from alcohol-insoluble phospholipid fraction and further vacuum removal of ethanol from the alcohol-soluble fraction to produce the target product. The apple powder is obtained by drying apple refuse to 6-8% humidity, then it is minced in a thin helix-rotating film of 0.1-0.5 mm thick at pulsing pressure gradient of 10-15 MPa and temperature of 20-30°C. Amount of the oil-and-fat phospholipid product makes 1-3% to mince weight. Amount of the apple refuse powder makes 1-3% to mince weight. The ratio of water and mixture in the binding ingredient is (1:1)÷(5:1). Cooked sausage is manufactured according to conventional manufacturing techniques.

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

3 tbl, 3 ex