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 turkey meat, rabbit meat, pumpkin cryopowder, CO₂-cake of rosehips, emulsion of CO₂-extract of sea-buckthorn on light water, green onion, cauliflower, dihydroquercetin 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 the 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.%: turkey meat 35-40; rabbit meat 30-35; pumpkin cryopowder 7-8; CO₂-cake of rosehips 3-4; culinary food salt 1.8-2.2; green onion 2-3; CO₂-extract of sea-buckthorn 0.04; dihydroquercetin 0.4-0.5; cauliflower 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 a functional food product of gerodietic orientation intended for elderly and old people.

1 cl, 1 tbl