METHOD FOR PRODUCING COOKED SAUSAGE WARES Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: method involves grinding meat raw material, mixing it with corning ingredients and holding in corning compound. Then beef, fatless pork, spices, dry milk, phosphates, fat-containing raw materials are processed in fine mincing machines and a blood preparation is added. The preparation has formed elements of blood and preserving mixture, to be included into sausage meat in the amount of 0.25-2.5% of raw material mass at the mincing stage. The product with the preparation added, is to be exposed to searing at 55-60 C and relative humidity of 24-26% finishing the process at 94-96 C and relative humidity of 33-41% Cooking is carried out at 80-85 C and relative humidity of 95-100% until the product is ready. Thereafter the product is to be cooled and sold. EFFECT: improved taste quality of sausage wares. 1 dwg, 1 tbl