METHOD OF PRODUCING ENRICHED COOKED SAUSAGE Russian patent published in 2023 - IPC A23L13/40 A23L13/60 A23L29/206 A23L29/275 

FIELD: meat industry of the food industry.

SUBSTANCE: invention relates to the production of boiled sausages. The following has been proposed: a method of producing enriched boiled sausage including preparing meat, salting meat and lard, preparing sausage mince, forming sausage loaves, settling sausages, frying, boiling and cooling, while before forming sausage loaves, no more than 20 wt. % extrusion fortifying additive followed by thorough mixing, while using an extrusion fortifying additive obtained by mixing the fortifying ingredient with sugar and/or iodized table salt, and starch-containing raw materials, which are mashed potatoes or mashed potatoes and rye flour, followed by a single extrusion treatment mixture at operating temperature 100-200° C in an extruder with a die diameter of 1-6 mm at a dosing screw rotation speed of 90-95 min ^-1, a working screw speed of 70-95 min ^-1 and a cutting device rotation speed of 80-85 min ^-1, crushing the resulting extrudate to particle size no more than 0.67 mm or panning the resulting extrudate with a particle size of no more than 50.0 mm by applying sugar syrup to the surface followed by drying, using an enriching ingredient, including powder dried to a moisture content of 7-8%, obtained from insects in the form mixtures of locusts, crickets, grasshoppers, bee larvae, wasp larvae, peacock moth larvae, gypsy moth larvae, silkworm larvae, ants, termites, red palm weevil larvae, wood stink bugs, mealworm larvae, dragonflies, cicadas, or mixtures locusts, grasshoppers and crickets, or silkworm larvae, which is added in an amount of no more than 50 wt.% to starch-containing raw materials.

EFFECT: invention provides for the development of a method for producing boiled sausages with the ability to regulate the protein-carbohydrate-vitamin-mineral status due to extruded food-flavoring components from insect animal raw materials and, as a consequence, obtaining a wide range of boiled sausages characterized by increased nutritional and biological value.

1 cl, 1 tbl, 4 ex