COOKED SAUSAGE PRODUCTS MANUFACTURE METHOD Russian patent published in 2015 - IPC A22C11/00 A23L1/314 A23L1/317 

FIELD: food industry.

SUBSTANCE: method envisages meat raw materials handling, deboning, trimming, milling and chopping, introduction of salting ingredients, seasonings, a taste-and-aroma additive and additives therein, links moulding, settling and thermal treatment. Low-fat and fat meat raw materials at a preset ratio are preliminarily chopped with spices and whole dry milk input in an amount of 1 - 5% of the total meat mince weight; then the mince is mixed and homogenised. The vegetal filler is represented by buckwheat and barley groats and beans that are preliminarily soaked in water during 10 - 20 hours, the ratio of the vegetal filler to water being 1:2, respectively; then the softened raw filler is introduced into meat mince in an amount of 3.5 - 17% of the total raw materials weight; all the ingredients are stirred in a preset mode under vacuum conditions.

EFFECT: enhancement of biological value of cooked sausages with improved organoleptic indices, prime cost reduction and the ready product yield increase.

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