Semi-smoked sausage (variations)

Abstract

The utility model relates to the food industry, including the meat industry, in particular meat products with the addition of plant products. The technical result of the utility model is to give functional properties to the finished product, obtain semi-smoked sausages with high organoleptic characteristics, and expand the range of sausage products. Semi-smoked sausage, which includes lamb, beef, poultry, as well as table salt, nitrite salt, black pepper, coriander, garlic, granulated sugar, is additionally supplemented with a vegetable mixture. Millet flour and millet bran are added as vegetable mixtures, and the components are taken in the following amounts, wt. %: lamb 66.5 - 67.5; beef 13.5 - 15.0; poultry 10.0 - 11.0; millet flour 5 - 7 or millet bran 5 - 7; table salt 1.8; black pepper 0.12; nitrite salt 0.18; coriander 0.05; garlic 0.2; granulated sugar 0.15. Millet flour and bran are not widely used in domestic production. However, their use in the meat industry is more profitable, since millet flour and bran contribute to a higher yield of sausages. This, in turn, is economically beneficial.