METHOD FOR PRODUCTION OF COOKED SAUSAGE WITH VEGETABLE ADDITIVE Russian patent published in 2020 - IPC A23L13/60 A23L13/50 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to cooked sausage products preparation. Method for production of cooked sausage envisages mechanical deboning of trimmed beef meat of first grade, trimming, meat raw material milling, aging of meat raw material, salting of raw materials in lemon juice and fresh bulb onions, preparation of mince with addition of vegetal additive powder, black and white ground pepper and salt, filling of shells with mince, settling, frying in stationary chambers, with subsequent cooking of sausage product, then cooling and storage. Powder of the vegetal additive is represented by powder of jujube fruit, which is obtained by preliminary separation of jujube fruit onto flesh with bark and bone, with their subsequent drying at temperature of 40–45 °C for 2–5 hours and milling until powdery. Chicken fillet is added into the mince; the fillet is seasoned in salting juice and fresh bulb onions; egg mélange. Quantitative ratio of initial components of the product is selected.

EFFECT: improved organoleptic, physicochemical quality and dietary properties, improved nutritive and biological value of the cooked sausage product.

1 cl, 1 tbl, 3 ex