METHOD OF PRODUCTION OF FISH SAUSAGES AND WIENERS WITH A POLYFUNCTIONAL ADDITIVE Russian patent published in 2023 - IPC A23L17/00 A23L13/60 A23L33/19 

FIELD: food industry.

SUBSTANCE: method is proposed for the production of fish sausages in the form of sausages and sausages with a polyfunctional additive, which involves the use of a fish component with the addition of a meat component, taken at a ratio of 1:1, preparation and grinding of a fish component in the form of minced meat from lean fish species and a meat component in the form of chopped unsalted beef and pork bacon, adding chicken eggs, food salt and a mixture of spices from ground black pepper, dried garlic, cardamom, coriander, nutmeg according to the recipe, mixing until a homogeneous viscous minced mixture is obtained, filling the sausage casings with the minced mixture, followed by the draft of the bars at a temperature not higher than 15°C for 20–120 minutes, cooking bars at a temperature of 70–95°C for 30–50 minutes until the temperature in the thickness of the bar reaches at least 75°C, cooling by showering at a temperature not exceeding 15°C for 20–30 minutes and blowing cold air at a temperature of 2–4°C for 20–30 minutes, while first a protein suspension is introduced into the minced fish, consisting of drinking water and dry curd whey as a polyfunctional additive, and then the meat component, chicken egg, food salt and a mixture of spices are added sequentially, at a given ratio original components.

EFFECT: invention makes it possible to obtain a high-quality product with a pleasant milky aroma, a slight fishy taste and smell, or their absence, uniform color, dense, uniform, tender, juicy texture, a monolithic continuous structure on the cut, as well as to increase the nutritional value of the finished product and expand the range manufactured products.

1 cl, 2 tbl, 4 ex