FIELD: meat industry.
SUBSTANCE: method for the production of sausages. A method for preparing boiled sausage is proposed, which involves grinding raw meat from first-grade trimmed beef and lean pork, salting followed by aging, preparing minced meat, molding and heat treatment, and during salting a mixture of white cabbage pomace and whole mustard seeds is added in an amount of 21.03% by weight of raw meat, the mixture consisting of 700 parts of white cabbage pomace and 1 part of whole mustard seeds, with the following initial ratio of raw meat, kg: first grade trimmed beef 50.0; trimmed, semi-fat pork 50.0, per 100 kg of unsalted raw materials in g: whole mustard seeds 30.0; white cabbage pomace 21000.0.
EFFECT: production of a functional sausage product enriched with biologically active substances that have a beneficial effect on the human body, including reducing the risk of developing cancer, as well as increasing its biological value.
1 cl, 1 ex
