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 protein mass. The protein mass is produced by way of chopping sunflower cake with oil content is 8-12%, subsequent grinding in a thin 0.5-1.0 mm thick film rotating spiral-wise at a pressure gradient of 10-15 MPa and at a temperature of 20-40°C. The ratio of protein mass powder to water in the binding component is (1:2)÷(1:5) and the quantity of protein mass is 3-6% of the mince weight.

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

3 tbl, 3 ex