SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: sausage is made in the form of loafs and comprise receipt components such as trimmed beef, trimmed pork, hydrated soya protein, wheat flour, edible salt, sodium nitrite, additives comprising spices and condiments. Trimmed beef is first grade trimmed ground beef containing connective and adipose tissues in an amount not in the excess of 6 wt%. Trimmed sausage pork comprises adipose tissues in an amount not in the excess of 60 wt%. Sausage further comprises side lard. Beef and pork are used in the ratio of 1:(0.75-1.25). Additive comprising spices and condiments is complex phosphate containing additive, preferably of Almi company, with mixture of spices or sand sugar or glucose and condiments. Also, sausage comprises phosphate and ascorbic acid. Sausage farce contains hog skin emulsion produced by holding hog skin in solution for 1-3 days at temperature of 2.0-6.0 C. Solution comprises edible salt and part of receipt amount of phosphate sufficient for preparing emulsion from hog skin and for increasing weight thereof by 20-30%. Cutting is carried out in three stages: first stage involves adding remaining part of receipt phosphate and less than one third the total amount of process coolant and providing cutting until temperature in cutter reaches 30-35 C; second stage involves adding less than one third the total amount of process coolant and cutting until temperature in cutter reaches 25-30 C; third stage involves adding remaining part of process coolant and edible salt and cutting with following adding of blood of slaughtered cattle in an amount of 0.5-0.7% per 100 kg of swelled skin until temperature in cutter reaches 4-6 C to produce homogeneous viscous mass. EFFECT: increased nutritive and biological value of ready product by balanced selection of basic material, improved texture of product, improved organoleptical properties including flavor and taste. 7 cl