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

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry, in particular, in the cooked sausages production technology. The method involves prepating meat raw material, grinding it, preparing the formulation in the cutter, stuffing sausage meat into the shell and forming, heat treating, cooling the finished product. The cooked sausage contains beef of the 1st grade, demi-fat tendon removed pork, mechanically deboned poultry meat, cedar bagasse, flax flour, nitrite-curing mixture and spices. At the step of composing sausage meat cedar bagasse after pre-hydration in the ratio 1:2 in an amount of 15 wt %, and flax flour after pre-hydration in the ratio of 1:4 in an amount of 10 wt. are added to the formulation.%.

EFFECT: increasing the biological value of cooked sausages by optimizing the fatty acid composition, enriching the cooked sausage with complete protein, as well as improving its organoleptic characteristics.