METHOD OF PRODUCING ENRICHED COOKED-SMOKED SAUSAGE Russian patent published in 2024 - IPC A23L13/40 A23L13/60 A22C11/00 

FIELD: meat processing industry.

SUBSTANCE: invention relates the production of boiled and smoked sausages. The following is proposed: a method of the production of enriched boiled-smoked sausage, which includes preparing, defrosting, cutting, deboning, trimming and further grinding premium trimmed beef and lean pork on a grinder and pork belly on a bacon cutter, mixing them in a mixer for 8–10 minutes with the addition of additives and spices — nitrite salt, granulated sugar, black pepper, ground cardamom, adding a mixture of water and ice, injecting the resulting minced meat into the shell and knitting loaves, settling at 4–8°C for 1–2 days and heat treatment in universal heat chambers, including drying at a temperature of 55–65°C for 30 minutes, smoking at a temperature of 50–60°C for 10 minutes, drying at a temperature of 75°C for 10 minutes, secondary smoking with wet smoke for 10 minutes, cooking at a temperature of 75°C and drying for 3 days at a temperature of 10–12°C, prepared dried celery root vegetable is additionally introduced, the preparation of which includes cleaning and washing the root vegetable, drying it, grinding it, which is hydrated with water in a ratio of 1:2 and added at the stage of minced meat preparation.

EFFECT: invention makes it possible to increase the water-holding capacity of minced meat, reduce the cost of production by increasing the yield of the finished product, and obtain high-quality sausage products with original organoleptic properties and increased nutritional value due to the introduction of crushed dried celery root vegetables into the minced meat composition.

1 cl, 5 tbl, 3 ex