METHOD OF COOKED SAUSAGE PRODUCTION Russian patent published in 2019 - IPC A23L13/60 A23L13/20 A23L13/40 

FIELD: meat industry.

SUBSTANCE: invention relates to meat industry and may be used for production of cooked sausage products. Method envisages raw material preparation, mince meat and reindeer and pork mince milling, its salting and ripening, mince preparation, syringing, cooking and cooling. Cooled heart of pork and freshly extracted cod liver fat is additionally used. Porcine heart is milled after being ground with hot steam above surface of 20 % salt solution till the weight loss is 24–26 %. Mince is cooked in two stages: first, milled blanched pork heart is added to milled pork and ground reindeer; freshly added cod liver oil is added at the second stage; one performs stirring and introduction of raw chicken egg yolk, spices and spices extracts and dry milk of 20 % fat content.

EFFECT: invention allows to improve the quality of cooked sausage products, increase the protein content and enrich omega-3 with polyunsaturated fatty acids.

4 cl, 1 tbl, 2 dwg, 3 ex