METHOD FOR PRODUCTION OF WHITE SAUSAGES FROM POULTRY MEAT Russian patent published in 2023 - IPC A23L13/50 A23L33/19 A22C11/00 

FIELD: meat processing.

SUBSTANCE: method is proposed for production of white sausages from chicken raw materials, which involves preparation of minced meat by cuttering in three stages, from meat raw materials - chicken fillet, chicken skin with the addition of process coolant in the form of water and/or ice, hydrated concentrate of micellar casein (MCC), spices, to the final minced meat temperature from 10 to 11°C, after which the bars of sausages are formed and boiled for 40-50 minutes until the temperature in the thickness of the bar reaches 68-74°C, exposure for 6-8 minutes without reducing the temperature in the thickness of the bar and cooling by irrigation with cold running water with a temperature of 8 to 12°C and then with air at a temperature of 2 to 6°C until the temperature inside the sausage bar is between 2 and 7°C. Also proposed are white sausages from chicken raw materials made using this method with the following ratio of initial components per 100 kg: chicken fillet - 70 kg; chicken skin - 20 kg; hydrated micellar casein concentrate (MCC) - 10 kg; water and/or ice - 20 kg; food-grade cooking salt - 2500 g; mix "For White Munich Sausages" - 700 g, which consists of parsley, white pepper, lemongrass, ginger, onion, coriander, cinnamon, lemon peel, yeast extract, glucose.

EFFECT: production of boiled sausages with high quality parameters, increased nutritional and biological value of the finished product, and improved organoleptic characteristics, including taste and smell.

2 cl, 1 dwg, 2 tbl