METHOD OF PRODUCING SEMI-SMOKED SAUSAGE FROM POULTRY MEAT WITH REDUCED CONTENT OF TABLE SALT Russian patent published in 2017 - IPC A23L13/60 A23B4/23 A23L27/40 

FIELD: food industry.

SUBSTANCE: method of producing a semi-smoked sausage with a reduced content of table salt, but preserving salinity taste, includes poultry meat of manual deboning, poultry meat of mechanical deboning not more than 40% to the weight of unsalted raw material, salt, the curing mixture NISO-2, black pepper, nutmeg, sugar, garlic; as a flavour enhancer, it includes yeast extract in the amount of 2% to the weight of unsalted raw material, and the table salt content is up to 1.5% to the weight of unsalted raw material. An optimum ratio of meat ingredients in the formulation is established.

EFFECT: obtaining a smoked sausage of increased nutritional value with reduced table salt content, with high organoleptic characteristics.

3 tbl