FIELD: meat industry.
SUBSTANCE: invention relates to meat industry and may be used for production of sausage products with addition of vegetal raw materials. Method involves meat raw material preparation, meat raw materials milling, mixing with salt, meat raw material maintenance in the salting, mince preparation with addition of all the recipe ingredients, filling of shells with mince, frying in stationary chambers with subsequent cooking and cooling. In addition, preliminarily sprouted lentils are introduced into mince. Quantitative ratio of initial ingredients of sausage product is selected.
EFFECT: higher food and biological value of the product due to enrichment with protein with a balanced amino acid composition, mineral substances and vitamins of group B, imparting original organoleptic properties to the product, improved structural-mechanical properties of mince.
1 cl, 1 tbl, 2 ex
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