FIELD: meat industry.
SUBSTANCE: invention relates to meat industry and may be used for production of cooked sausage products. Method involves meat raw material acceptance, pre-processing, milling and salting, mince preparation, loaves formation, their subsequent thermal treatment and cooling. Meat raw material is represented by horseflesh or foalflesh, as well as catfish meat preliminarily maintained in 1 % citric acid solution for 2–4 hours. Quantitative ratio of the recipe components is selected.
EFFECT: production of cooked sausages with increased biological value, balanced in amino acid composition, with good organoleptic and technological properties and low caloric content.
1 cl, 1 tbl, 2 ex
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