FIELD: food industry.
SUBSTANCE: invention relates to meat-processing industry, in particular, to cooked stuffed tongue sausage production. One envisages preparation of mince of trimmed prime grade beef, salted mid-back speck, spices and dried herbs with addition of preliminary salted and cooked beef tongues pieces subjected to two-stage thermal treatment in water or meat broth which provides for the possibility of skinning at the first stage and addition of culinary food salt, sugar sand, a sodium nitrate solution at the second stage with following additional cooking of tongues till readiness. Additionally, the mince contains quail meat milled simultaneously with mid-back speck in a mincer with 2-3 diameter outlet holes with subsequent manual moulding of sausage link which provides for the possibility of cut or milled tongue placement on the middle of the mince layer; the dried herbs composition additionally contains basil and purslane. The sausage ingredients are selected at the specified quantity ratio.
EFFECT: production of dietary sausages with increased nutritive and biological value, high organoleptic indices and taste gamut.
3 cl, 1 tbl, 3 ex
