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 conventional manufacturing techniques. Mixture of oil and fat phospholipids and grain malt 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 grain powder is prepared by grinding grain malt in the thin film at pulsative pressure gradient of 80-90 MPa and 20-25°C. Amount of the oil-and-fat phospholipid product makes 1-3% to mince weight. Amount of the grain malt powder makes 1-3% to mince weight. The ratio of water and mixture in the binding ingredient is (1:1)÷(5:1).

EFFECT: invention improves organoleptic characteristics of cooked sausage, increases yield and prolongs shelf life.

3 tbl, 3 ex