METHOD FOR MANUFACTURING COOKED SAUSAGES, ENRICHED WITH FLOUR FROM ISPAGHULA PLANTAGO PSYLLIUM L. SEED SHELLS Russian patent published in 2018 - IPC A22C11/00 A23L13/60 

FIELD: meat processing.

SUBSTANCE: invention relates to meat industry, in particular to technological processes for manufacturing of functional cooked sausages. Method comprises preparation of meat raw materials, preparation of sausage meat, shaping of loaves, cooking and cooling sausages. At the stage of sausage meat formation, flour from spaghula Plantago psyllium L. seed shells is dissolved in cool drinking water in proportion of 2.35 kg of flour per 10 kg of water for 3–5 minutes, then the gel is mixed with the remaining ingredients. Obtaining sausages with increased physiological value, which are carriers of a complex of dietary fiber essential for the human body, predominantly arabinoxylans derived from shells/ husks / spaghula Plantago psyllium L. seed shells is provided, synergistic effect of dietary fibers from shells/husks/spaghula Plantago psyllium L. seed shells on the components of cooked sausages determines the high functional and technological properties of the meat, in particular, increased water-binding capacity.

EFFECT: obtaining sausages with increased physiological value is provided.

1 cl, 4 dwg, 6 ex