METHOD FOR MAKING COOKED SMOKED SAUSAGE Russian patent published in 2023 - IPC A23L13/40 A23L13/60 A23L33/10 

FIELD: meat industry.

SUBSTANCE: used in meat processing plants. A method for manufacturing cooked smoked sausage, which provides for the preparation of minced meat based on meat raw materials with the introduction of a biologically active additive indole with broccoli containing indole-3-carbinol with broccoli extract into it, molding the product, followed by sedimentation, heat treatment and drying, while as meat raw materials use trimmed meat of premium quality beef and low-fat pork, pieces of which are sent for salt pickling and kept for 48 hours at a temperature of 3-4°C, after which, for the preparation of minced meat, pre-shredded raw materials are taken: premium beef in the amount of 48.9 kg and lean pork in the amount of 51.1 kg, and the dietary supplement indole with broccoli containing indole-3-carbinol with broccoli extract, introduce in the form of a dry fine powder in the amount of 0.1 g, the resulting minced meat is injected into the shell and the sausage sticks are shrinked at a temperature of t = 2-4°C and relative air humidity of 84-90%, lasting 5-7 days, and heat treatment is carried out in a thermal smoke chamber, by carrying out primary smoking at a temperature of up to 75°C and humidity not more than 75% for 1-2 hours, cooking in a steam-air mixture with a temperature of up to 74°C for 45-90 minutes and secondary smoking at a temperature of 45°C and humidity not more than 75% within 24 hours.

EFFECT: obtaining a product with functional properties, enriched with biologically active substances, which increases the body's defenses, reduces the risk of oncological diseases, while sausages have high organoleptic characteristics.

1 cl, 1 tbl, 1 ex