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 involves use of rabbit meat, chicken meat, cryopowder of physalis, CO₂-cake of rice meal, emulsion of CO₂-extract of ginger on light water, bulb onions, white cabbages, oleuropein and culinary food salt, preparation of mince 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, with the following ratio of initial components, wt.%: rabbit meat 45-50; chicken meat 25-30; physalis cryopowder 6-7; CO₂-cake of rice meal 4-5; culinary food salt 1.8-2.2; bulb onions 4-5; CO₂-extract of ginger 0.04-0.05; oleuropein 0.4-0.5; white cabbages 3-4; light water – balance.

EFFECT: invention provides improvement of organoleptic, physical and chemical quality indices and dietary properties, increase of food and biological value of products, increase of cooked sausages storage life, expansion of cooked sausage products range, creation of an immunoprotective product and obtaining a competitive product.

1 cl, 1 tbl