Method for producing cooked sausage with a vegetable additive

Abstract

The invention relates to the meat industry and can be used in the production of cooked sausages for functional and preventative nutrition. The technical result is a method for producing cooked sausages with a functional plant-based additive, comprising preparing ground turkey meat and the plant-based additive. The technical result is achieved in that the method for producing cooked sausage with a vegetable additive includes preparing minced turkey meat, a vegetable additive, salt, sugar and water, additionally adding premium beef, chicken eggs, dry cow's milk, nitrite salt and nutmeg to the minced meat, in the following ratio of components, wt.%: premium beef 23-21; turkey thigh meat 55-65; chicken eggs 2-4; dry cow's milk 1.9-2.1; table salt 1.8-2.0; nitrite salt 0.85; granulated sugar 0.2; nutmeg 0.05; vegetable additive 515. To obtain an emulsion, the components are mixed in the following ratio, mass%: red beans 50-60; sesame seeds 15-11; sesame oil 10-7; water 25-22. The use of the invention provides the following advantages: - the use of a plant supplement in the form of an emulsion, as well as the absence of the introduction of food additives of a chemical nature - the use of components in the formulation composition that have a reduced allergenic capacity allows the use of the product for people susceptible to food allergies.