METHOD FOR PRODUCING MINCED SAUSAGE PRODUCT Russian patent published in 2021 - IPC A22C11/00 A23L13/40 A23L13/50 

FIELD: food industry; meat industry.

SUBSTANCE: invention relates to the meat industry, namely to the production of minced sausage products, boiled sausage products; it can be used for the production of sausages and small sausages corresponding to the concept of a functional food product. A method provides for the sequential addition to a cutter of ground trimmed beef, a nitrite-salt mixture "NISO 0.15", turkey and chicken meat, fermented whey with chitosan, flaxseed flour and water for its hydration, a stabilization system “Multek-KGK”, ground black pepper and seasoning, iodocasein with iodine content of 10% and preventive salt with a reduced sodium content “Valetek” to obtain minced meat. Fermented whey with chitosan is obtained by dissolving chitosan in pasteurized or reconstituted dry pasteurized whey, into which the lyophilized bacterial concentrate of Lactobacillus acidophilus is then aseptically introduced, whey is fermented until active acidity of 4.0-4.2 units pH is reached. The quantitative ratio of initial components of the product is selected.

EFFECT: invention provides the production of functional food products - sausages and small sausages, the expansion of the range of meat products for special nutrition with increased nutritional value, in particular, the content of iodine bioelement and metabiotics, and the reduction of introduced phosphates, nitrates, sodium.

1 cl, 2 dwg, 1 tbl, 2 ex