METHOD OF PRODUCING SAUSAGE PRODUCTS Russian patent published in 2002 - IPC

FIELD: meat industry, particularly, production of sausage products. SUBSTANCE: method includes preparation of meat raw material such as cooked unsalted skin ground on a grinder with diameter of 8 mm, intermammillary part cooked at temperature 95 ± 2 C, or pork or beef legs. Fat is scalded with hot water with the following washing, and them mixed with ground meat raw material. Half part of salt and spices are introduced in prepared mixture, and edible blood and sodium nitrite are added. Then finely-cut onion, broth, barley gruel and the second part of salt are introduced. The whole mass is loaded into a mixer and mixed. The prepared minced meat is stuffed in casings, and stuffed loafs are heat treated with the following cooling in two stages up to temperature of 0-6 C. EFFECT: efficient using of by-products; improved organoleptical properties of product due to optimum succession of technological operations. 2 cl