Fecha de publicación: -- Fuente: WIPO "meat" A method of making sausage products, mainly semi-smoked or cooked-and-smoked ones, provides for chopping meat raw material, salting, addition of protein texturate, preparation of mince, forming and thermal treatment. For the purpose of improvement of structural and mechanical indices of end product, salting of meat raw material is carried out together with food protein texturate and the later is introduced in the unhydrated form.