METHOD FOR PRODUCING COOKED SAUSAGE AND COOKED SAUSAGE PRODUCED BY METHOD Russian patent published in 2001 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw material including hogs' heads and raw meat; salting, cooking and mincing; preparing fresh sausage meat and adding mixtures of spices; mixing; forming batons and subjecting them to thermal treatment with following cooling. Raw meat material may be fibrous fatty pork meat which is preliminarily cooled to temperature of plus 4 C, minced, and fresh sausage meat is prepared in cutter with following addition of hydrated soya protein. Basic fresh sausage meat may be prepared from raw material including semifat fibrous pork meat, fatty fibrous pork meat, and hydrated soya protein used in the ratio of 4.5:4.5:1, respectively. In the process of cooking hogs' heads, bone-in or boneless hocks in skin are added upon salting. Hogs' heads or hocks are salted in brine with concentration of edible salt of 10% and sodium nitrite content of 0.075%. Method further involves disintegration for producing hog's head and hock meat with skin. Prior to preparing fresh sausage meat, pig skin emulsion is prepared in cutter from pig skin which is preliminarily cooked for 1-2 h, and pig skin bouillon used in the ratio of 4:1, respectively. Emulsion is prepared by adding edible salt in amount of 2 kg, green onion in amount of 1 kg/100 g of unsalted raw material. Fresh sausage meat is prepared by initially adding basic fresh sausage meat into hot emulsion with following addition of cooked hog's head and hock meat with skin. When basic fresh sausage meat is prepared, complex phosphate-containing spice mixtures, nitrite or edible salt in amount of 2 kg and sodium nitrite solution in an amount of 7.5 kg per 100 kg of raw material are added. EFFECT: improved gustatory and organoleptical properties and increased yield of product. 9 cl, 1 ex