METHOD OF MANUFACTURING COOKED SAUSAGE PRODUCT Russian patent published in 2013 - 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, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of water and girasol tuber powder), injection, knitting links, frying, boiling and cooling. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle size equal to 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, dried material cooling to 20-25°C and cooled dried material milling into particles sized 30-35 mcm. The quantity of the girasol tuber powder is equal to 8-12% of meat raw material weight.

EFFECT: method implementation enables production of sausage products having a high food value and storageability.

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