FIELD: food industry.
SUBSTANCE: invention relates to meat industry, in particular, to sausage products production. Method includes meat raw materials handling, deboning and mincing, addition of salting ingredients, spices, introduction of a protein-containing additive, homogenisation, preparation and molding of mince with subsequent thermal treatment. Protein-containing additive used is a protein additive obtained by washing Musca domestica larvae at temperature of 20–125 °C, for 2.0–20.0 minutes, degreasing, crushing and extraction of protein, removal of chitin and non-dissolved components, introduction into obtained extract of starter, consisting of mono-cultures Lactobacillus curvatus, Bifidobacterium bifidum, in ratio 2:1, fermentation, removal of whey, separation and drying of protein paste. Quantitative ratio of the initial components of the product is selected.
EFFECT: production of sausage products with the highest biological and nutritive qualities.
1 cl, 4 dwg, 2 tbl, 3 ex
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