METHOD OF MANUFACTURING COOKED SAUSAGES Russian patent published in 2011 - IPC A22C11/00 A23L1/314 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of sausage products. The method envisages grinding meat raw material, its salting and maturating, grinding salted meat raw material, mince preparation, injection, knitting links, frying, boiling and cooling. At the stage of mince preparation one introduces a binding component consisting of water and powder of tomato extracts. The powder is produced by way of drying tomatoes until their moisture content is 6-7%, subsequent grinding in a thin 0.1-0.5 mm thick film rotating spiral-wise at a pulsing pressure gradient of 50-70 MPa and at a temperature of 35-40°C. The ratio of tomato extracts powder to water in the binding component is (1:2)÷(1:5) and the quantity of tomato extracts powder is 2-5% of the mince weight.

EFFECT: invention ensures production of cooked sausage with high consumer properties.

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