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 grain malt powder are used for preparing a binding ingredient in the form of water emulsion. The phospholipid product is produced by extracting fat-free phospholipids by ethanol at the ratio of phospholipids - ethanol being (1:3)÷(1:7) at 40-60°C to produce alcohol-soluble and alcohol-insoluble fractions of phospholipids, removal of alcohol-soluble fraction from the alcohol-insoluble phospholipid fraction and drying the alcohol-soluble phospholipid fraction under vacuum 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) Cooked sausage is manufactured according to conventional manufacturing techniques.

EFFECT: method improves organoleptic properties, increases yield and prolongs shelf life

3 tbl, 3 ex