COOKED SAUSAGE PRODUCTION METHOD Russian patent published in 2019 - IPC A23L13/40 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry and may be used at meat processing enterprises. Cooked sausages production method envisages halves carving, meat raw material deboning and trimming, mincing, mince preparation, introduction of protein-fat emulsion consisting of protein, fat and water components, filling of shells, thermal treatment. Beef is used as main raw material. Protein component of the protein-fat emulsion is represented by an animal preparation SCRINPROT A 105. Fat component is a mixture of melted tallow, sunflower and soya oil taken in ratio 71:13:16, respectively. Water component is represented by water infusion of Daursky dogrose fruits. Protein-fat emulsion, balanced by ratio ω₆:ω₃ PUFA is introduced into mince in amount of 20–25 % of the main raw material weight.

EFFECT: higher yield of the finished product, higher nutritive and biological value, enrichment of the ready products with micronutrients, including with antioxidant activity, and longevity of the ready products storage juices.

1 cl, 2 dwg, 7 tbl, 2 ex