COOKED SAUSAGE PRODUCTION METHOD Russian patent published in 2017 - IPC A22C11/00 A23L13/60 

FIELD: food industry.

SUBSTANCE: method implies preparation of trimmed beef of high grade, trimmed beef of first grade and back fat, brining of meat raw material by sodium chloride, sodium nitrite, grinding, chopping of mince with the addition of hydrated concentrate of kidney bean protein, fresh dill or its seeds, fresh thyme or its seeds, pimento, ramson - roots or leaves, stuffing of sticks, their setting for 2 hours, frying at the temperature of 90°C for 50 minutes, cooking at the temperature of 90°C for 50 minutes and cooling at the temperature of 4-8°C. One has selected a quantitative ratio of the ingredients.

EFFECT: selected raw material composition for cooked sausage production is optimal and ensures high biological, manufacturing process, economic and trade characteristics.

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