Fecha de publicación: -- Fuente: WIPO "meat" A process for the production of extra cooked sausage provides for preparation of raw material including beef, eggs or mélange, salting, mincing, with addition of components by recipe, forming and heat treatment. Trimmed beef with weight fraction of fat tissue of 5-10% and food blood are used as a raw material. Frying is carried out at a temperature of 80-90°C.