FIELD: meat processing industry.
SUBSTANCE: invention relates to meat-processing industry and can be used in production of functional purpose small sausages. Functional purpose sausages production method envisages mince preparation by way of mincing of trimmed fat pork and trimmed prime grade beef. Then culinary salt, milled fresh garlic, milled fresh onions, Nigella sativa seed flour, Salvia Hispanica seed flour, cold water or ice are added to the mince. Then the mince is mixed and left for ripening. Pork casings are filled with mince, sausages are formed, they are settled, thermally treated, cooled and stored. Initial components are taken in the following ratio, wt.%: trimmed fat pork – 44.0; prime grade trimmed beef – 31.0; flour from Nigella sativa seeds – 0.525; flour from Salvia Hispanica seeds – 1.8; table salt – 2.2; fresh milled garlic – 0.8; fresh milled onions – 3.7; cold water or ice – the rest.
EFFECT: invention is aimed at development of a method for production of functional purpose sausages with improved organoleptic, physical and chemical properties, improvement of quality, energy, nutritive and biological value, safety of meat product and extension of the range of finished products.
1 cl, 3 tbl
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