METHOD FOR PRODUCTION OF FUNCTIONAL COOKED SAUSAGE PRODUCT Russian patent published in 2020 - IPC A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food starting from pre-preschool age. Method of production of sausage product of functional cooked sausage product includes preparation of mince of rabbit meat, parsley leaves, salt, vegetal component and water. According to the invention mince pork and sugar are added to mince, and amaranth seeds are used as vegetal components. Amaranth seeds are preliminarily washed, boiled for 30 minutes till viscous consistence is obtained, cooled down to room temperature and additionally washed. To produce functional cooked sausage product the following ratio of initial components is used, wt%: semi-fat pork – 45.0–46.0; rabbit meat – 24.0–26.0; amaranth seeds – 8.0–10.0; salt – 1.8–2.0; parsley greens – 1.8–2.0; sugar – 0.2–0.3; water – balance. Invention allows to manufacture a product possessing immunostimulating, bactericidal, detoxicating and anti-inflammatory action. Disclosed article is applicable for persons prone to food allergies.

EFFECT: product has improved organoleptic properties with a pungent taste and expands range of sausage product production; method is aimed at simplification of technological process.

1 cl, 2 tbl, 2 ex