METHOD OF MANUFACTURING COOKED SAUSAGES Russian patent published in 2011 - IPC A23C11/00 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 with a binding agent introduction, injection, knitting links, frying, boiling and cooling. The binding agent consists of food phospholipids and peeled red rice powder. The phospholipids are produced by way of hydrating unrefined corn oil with water solution of a reagent consisting of citric acid and sodium chloride, the ratio of citric acid to sodium chloride (in conversion to food substances) (1:0.5)-(1:1) in a thin film rotating spiral-wise with a rotating frequency of 10-40 s^-1 at a temperature of 60-70°C to produce a phospholipid emulsion and its subsequent drying. The peeled red rice powder is produced by way of rice crushing and subsequent grinding in a thin 0.1-1.0 mm thick film rotating spiral-wise at a pulsing pressure gradient of 10-30 MPa and at a temperature of 25-30°C. The food phospholipids quantity 0.5-2.0% of the mince weight, the peeled red rice powder quantity 0.5-2.0% of the mince weight. The ratio of the mixture to water in the blinding component is (1:2)÷(1:5).

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

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