FIELD: food industry.
SUBSTANCE: method of liver sausage production comprises preparation of beef or pork liver mince adding bacon as fat, boiled buckwheat, salt, pepper and drinking water, packaging and heat treatment. The quantitative ratio of the ingredients is selected.
EFFECT: obtaining product with preventive properties via supplementation with polyunsaturated Omega-3 fatty acid and phospholipids, macro- and microelements, and with improved organoleptic and physicochemical parameters, with low costs of production.
5 tbl, 3 ex
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