METHOD FOR PRODUCTION OF SAUSAGE BOILED PRODUCT BASED ON VEGETABLE COMPONENTS Russian patent published in 2021 - IPC A22C11/00 A23L13/40 A23L13/60 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of cooked sausage products, and is intended for usage at meat processing enterprises. Method envisages preparation of meat raw materials, including semi-fat trimmed pork and mechanically deboned poultry meat, speck or lard pieces, milling, salting and aging, compounding in the cutter with addition of carrageenan pre-hydrated in rose hips infusion, raw chicken eggs and nutmeg, mince stuffing into shell and baton molding, frying and cooking, the ready product cooling. Quantitative ratio of initial components of sausage boiled product is selected.

EFFECT: higher food and biological value of product, wider range of cooked sausages.

1 cl, 3 tbl