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

FIELD: food industry.

SUBSTANCE: mixture of oil and fat phospholipids and leguminous 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. Leguminous powder is prepared by grinding leguminous malt in the thin film at pulsative pressure gradient of 40-50 MPa and 25-30°C. Amount of the oil-and-fat phospholipid product makes 1-3% to mince weight. Amount of the leguminous malt powder is 1-2% of 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: improved organoleptic properties, increased yield and longer shelf life.

3 tbl, 3 ex