COOKED SAUSAGES MANUFACTURE METHOD Russian patent published in 2014 - IPC A22C11/00 A23L1/314 

FIELD: food industry.

SUBSTANCE: invention is related to meat processing industry and may be used during cooked sausage products manufacture. The method includes meat raw material acceptance, cleaning, cut-up, deboning, trimming, milling and salting, sausage mince preparing with introduction of a vegetal protein component, moulding, cooking and cooling. The meat raw material is represented by 1^st grade trimmed beef and semi-fat trimmed pork. The vegetal protein component is represented by sprouted lentils with protein content up to 35% in sprouted grains and up to 47% - in sprouts. Fresh cucumbers and carrot powder are additionally used a vitamin and mineralising enriching agent.

EFFECT: ensuring increase of food and biological value with preservation of high taste and aroma properties as well as cooked sausage enrichment with easily digestible vegetal proteins and vitamins.