FUNCTIONAL FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2015 - IPC A22C11/00 A23L1/314 A23L1/317 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used during production of food functional products, in particular, sausage products. The method involves meat raw material grinding, salting and maturating, mince preparation, a binding agent introduction at the mince preparation stage (such agent consisting of powder and water), injection, links tying, frying, boiling and cooling. The binding component composition contains powder produced from girasol pulp by way of pressing, treatment during 30-90 sec in UHF electromagnetic field with a frequency equal to 2450 MHz, specific power being 180-300 W/dm³, drying at a temperature of 60-70°C till the moisture content is equal to 6-8%, cooling to 20-25°C and milling into particles sized no more than 0.05 mm.

EFFECT: method ensures manufacture of sausage products with high nutritive value and the ready product yield increase by 3,1-3,6%.

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