METHOD FOR THE PRODUCTION OF COOKED SAUSAGES Russian patent published in 2021 - IPC A22C11/00 A23L13/60 A23L13/40 

FIELD: meat-processing industry.

SUBSTANCE: invention relates to the meat-processing industry and can be used in the production of cooked sausages. A method for the production of a cooked sausage product includes defrosting meat raw materials, cutting, deboning, trimming, grinding meat raw materials on a top, preparing a vegetable additive and introducing it at the stage of making minced meat; preparation of minced meat in a mixer with the introduction of chicken eggs, skimmed cow milk, a nitrite-curing mixture, a mixture of spices No. 4, including granulated sugar, black pepper, black allspice, nutmeg or cardamom, with the addition of a mixture of water and ice at the final stage , filling of casings and knitting of loaves, lees, heat treatment in a universal chamber, including frying and boiling, and cooling of the finished product. As raw meat, the premium grade trimmed beef and premium grade trimmed pork are used; as a plant additive, the extrudate of chickpea and pumpkin seeds is used in a 1:1 ratio, processed by hot extrusion at a temperature of 120 to 160 °C and pressure of up to 50 atm for 8 -10 s. The quantitative ratio of the starting components has been selected.

EFFECT: invention provides an increase in the nutritional and biological value of the product, as well as an expansion of the range of cooked sausages.

1 cl, 3 tbl