METHOD FOR THE PRODUCTION OF BOILED SAUSAGE Russian patent published in 2022 - IPC A22C11/00 A23L13/60 

FIELD: meat and meat processing industry.

SUBSTANCE: invention relates to the meat and meat processing industry. A method is proposed for the production of boiled sausage with a vegetable additive, which involves deboning, trimming first-class beef, lean pork, introducing beef liver, egg melange, grinding raw materials, aging raw materials, preparing minced meat with the addition of a vegetable additive, ground black pepper, filling shells with minced meat, frying in stationary chambers, followed by cooking and cooling, and before grinding the raw materials, table salt and sodium nitrite are introduced, when preparing minced meat, inulin, Stamix-TM stabilizer are added, a pre-prepared nutritional supplement based on fermented whey, consisting of Lactobacillus acidophilus fermented whey, wheat bran, edible gelatin, chitosan and natural textured flour selected from wheat, rice, oat, barley, millet, flaxseed or a mixture thereof, and in as a herbal supplement, water infusions of fireweed and meadowsweet are used in a ratio of 1:1, while the initial components are introduced in the following ratio, kg/100 kg of the product: beef of the first grade 39.0-42.0; lean pork 8.0-9.0; beef liver 8.0-9.0; egg melange 0.5-1.0; inulin 2.0-2.5; food supplement based on fermented whey 23.0-30.0; herbal supplement from water infusions of fireweed and meadowsweet 2.0; stabilizer Stemix-TM 1.0; edible salt 1.0-2.0; ground black pepper 0.100; sodium nitrite 0.001; the rest is water, while the nutritional supplement based on fermented whey is preliminarily prepared as follows: into milk whey, pasteurized at a temperature of 63-65°C with an exposure for 30 minutes or at a temperature of 72°C with an exposure for 15-20 s and cooled to a temperature of 40°C, Lactobacillus acidophilus culture is introduced aseptically and kept at a temperature of 37 -40°C for 2-4 hours until the acidity reaches 90-110°T, chitosan, food gelatin are added to the resulting lactobacillus acidophilus fermented culture and homogenized for 3-4 minutes, natural textured flour and wheat hydrated in water are added. bran, the mixture is again homogenized for 5-6 minutes, then dried at a temperature not lower than 75°C to a moisture content of not more than 8% and crushed in a crusher to a powder state.

EFFECT: invention makes it possible to obtain a low-calorie meat product enriched with dietary fibers and metabolites of a probiotic culture.

1 cl, 2 tbl, 2 ex