METHOD FOR MANUFACTURING COOKED SAUSAGE WITH VEGETAL ADDITIVE Russian patent published in 2014 - IPC A22C11/00 A23L1/29 A23L1/314 

FIELD: food industry.

SUBSTANCE: invention is related to meat industry and may be used in production of cooked sausages. The method involved first grade beef and lean pork deboning and trimming, meat raw material milling, maintaining meat raw material salted with brine, mince preparation with addition of beef liver, egg melange, a soya food enriching agent, sugar sand or glucose, sodium nitrite, ground black pepper, casings filling with mince, frying in stationary chambers with subsequent boiling and cooling. Additionally, one introduces a preliminarily prepared food additive consisting of rice flour, food gelatine, chitosan and dairy whey as well as chamomile and St.-John's wort infusion. The components are taken at the specified ratio.

EFFECT: invention ensures improvement of the chemical, amino acid, mineral and vitamin composition of cooked sausage that, alongside with higher food value and improved structural-and-mechanical properties, has functional and preventive properties relevant for people suffering from adiposity.

3 tbl, 3 ex