FIELD: food industry.SUBSTANCE: invention relates to meat industry, namely, to a method for production of mince sausage goods, in particular, nutria meat Vienna sausages for children alimentation. The method envisages recipe components preparation, meat raw materials milling, salting, mince preparation, linked Vienna sausage moulding, thermal treatment by way of heating at a temperature of 60-65°C and relative humidity equal to 50-55% during 15-18 minutes, slight drying at the same temperature and relative humidity equal to 20-25% during no more than 40 minutes, smoking at a temperature of 65-70°C during 7-9 minutes, cooking at a temperature of 74-76°C and relative humidity equal to 98-99% till temperature in the links bulk is equal to 68-74°C and cooling. The Vienna sausages contain trimmed first grade beef, hydrated egg powder, culinary food salt, sodium nitrite, seasonings and spices. Additional components include water or an ice-water mixture. Auxiliary raw materials are represented by nutria meat (in an amount of 25-35% of the total quantity of the meat raw materials) milled into particles sized 15-20 mm and purslane greens blanched and minced. The prebiotic is represented by "Lactobel -ED" the stabiliser is represented by Geleon 179M multifunctional food additive. The components are taken at the specified quantity ratio.EFFECT: invention ensures production of Vienna sausages with increased nutritive and biological value, high organoleptic indices and taste gamut.5 cl, 3 exИзобретение относится к мясной промышленности, а именно к способу производства фаршевых колбасных изделий, в частности сосисок из мяса нутрии для детского питания. Способ предусматривает подготовку рецептурных компонентов, измельчение мясного сырья, посол, приготовление фарша, формование батончиков сосисок, термообработку путем прогрева при температуре 60-65°C и относительной влажности 50-55% в течение 15-18 мин, подсушку при той же температуре и относительной влажности 20-25% в течение не б
