Process for producing nutrient-enriched sardine and orange-based sausages for people suffering from anaemia

Abstract

The invention concerns a process for making sardine-based sausages, incorporating advanced biological and physical processing methods, aimed at maximising the preservation of the nutritional properties of sardines while guaranteeing optimum texture and extended shelf life. This product is particularly suitable for people suffering from anaemia linked to iron and vitamin C deficiencies. The process involves a number of basic steps: preparing the sardines by cleaning, gutting and boning; mincing the meat to obtain a smooth, homogenous paste; incorporating orange (1:1, weight / weight ratio), texturising agents (such as wheat flour, potato starch, olive oil) and spices; extruding this paste into biodegradable casings. The sausages are then steamed at a controlled temperature, followed by rapid cooling to preserve their firmness and structure. Finally, the product is vacuum-packed or packed in airtight jars to prevent oxidation and ensure prolonged preservation without the use of chemical preservatives. This innovative process enables the production of sardine sausages with optimal organoleptic and nutritional qualities, in particular omega-3, iron and vitamin C, while offering a healthy and sustainable alternative to traditional charcuterie.