COOKED HORSE SAUSAGES PRODUCTION METHOD Russian patent published in 2012 - IPC A22C11/00 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in production of cooked sausages. The method envisages low-voltage multielectrode electric stimulation of horse half-carcasses in slaughter-warm condition, horse meat deboning, trimming, milling, salting, sausage link moulding, tying, settling and thermal treatment. In the process of mince preparation one adds to it a protein-fat emulsion in an amount of 10-15% of the base raw material weight; a biologically active additive is introduced into the emulsion composition in an amount of 8-9% of the protein-fat emulsion weight. The biologically active additive is produced by way of wheat grains soaking in a sodium selenite solution with a concentration of 0.03-0.04%, sprouting, sprouts separation and milling.

EFFECT: method ensures cooked horse sausages enrichment with selenium, the ready product yield enhancement, improvement of functional-and-technological properties of cooked sausages.

3 dwg, 6 tbl, 3 ex