LIVER SAUSAGE PRODUCTION METHOD Russian patent published in 2015 - IPC A22C11/00 A23L1/312 A23L1/314 

FIELD: food industry.

SUBSTANCE: method envisages pre-processing of 1^st and 2^nd category by-products and of an additive, mince preparation of the pre-processed raw materials, introduction of food culinary salt, bulb inions, spices and seasonings, sausage links moulding into natural intestine casings with a length equal to no more than 50 cm and a diameter equal to 55 mm, thermal treatment by way of cooking with steam during 40-60 minutes till the temperature inside sausage links is equal to 72°C, sausage links cooling by way of showering with cold water and then - in the chamber at a temperature of 0-4°C till the temperature inside sausage links is equal to 8°C. The additive is represented by extruded gram flour; additionally, the by-products are represented by paunch. The extruded gram flour and paunch are introduced in the form of preliminarily produced emulsion. The ingredients are selected at the specified quantity ratio.

EFFECT: liver sausage biological and nutritive value increase and organoleptic indices improvement.

2 dwg, 1 ex, 1 tbl