COOKED SAUSAGE PRODUCTION METHOD Russian patent published in 2024 - IPC A23L13/40 A23L13/60 A23L33/10 

FIELD: meat processing industry.

SUBSTANCE: invention relates to meat-processing industry and catering and can be used in preparation of cooked sausages. Proposed is a method for production of cooked sausage, which provides for use of first grade trimmed horse meat, broiler chicken meat, topinambur and black currant cryopowders, CO₂-extract emulsion of black pepper on light water, garlic, laminaria, juglone and culinary food salt, mince preparation by grinding, filling the shell with mince, cooking at temperature of 85-90 °C to temperature in the centre of loaf 70-72 °C and cooling under shower for 20-30 minutes, and then in a chamber at temperature of 8 °C to temperature in loaf thickness not lower than 0 °C and not more than 15 °C, at following ratio of initial components, wt.%: first grade trimmed horse meat 40-45; broiler chicken meat 28-35; topinambur cryopowder 6-8; cryopowder of black currant 5-6; culinary food salt 1.8-2.2; garlic 2.5-3.5; juglone 0.4-0.5; laminaria 2.5-3.0; CO₂-extract of black pepper 0.04; light water – balance.

EFFECT: invention provides improved organoleptic, physical and chemical quality indices and dietary properties, enhancement of nutritive and biological value of products, increase of cooked sausages storage life, expansion of cooked sausage products range, creation of functional purpose product and production of competitive products.

1 cl, 1 tbl