METHOD OF COOKED GROUP OF SAUSAGES PRODUCTION Russian patent published in 2020 - IPC A23L13/60 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to meat industry, in particular, to production of a cooked group of sausage products. Method for production of a cooked group of sausage products envisages mechanical deboning of beef meat of top quality truncated vein and pork, milling and salting of meat raw material, preparation of mince with addition of dried cow milk, sodium nitrite and a vegetable additive, filling of shells with mince, frying in stationary chambers, with subsequent cooking of sausage product, then cooling and storage. As trimmed pork, there used is fat pork and additionally mid-back pork fat, and the vegetal additive used is hydrated microcrystalline cellulose obtained by mixing microcrystalline cellulose with water at temperature not higher than 15 °C, at ratio of 1:9, which is added to the mince and mixed in a cutter at a rotation speed of 3500 rpm, components of mince are used at following ratio of initial components (per 100 kg): prime grade trimmed beef - 48–50, trimmed fat pork - 42–44, mid-back pork fat - 3.7–4.5, hydrated microcrystalline cellulose - 0.5–1.3, culinary food salt - 1.7–2.9, sodium nitrite - 0.0075, dry cow milk - 3.0.

EFFECT: proposed method for production of cooked group of sausage products allows to improve quality and provide functional properties of the product, as well as prolongs storage of the ready product and reduces loss of moisture during storage.

1 cl, 6 dwg, 3 ex