SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: sausage comprises raw meat material of trimmed beef and pork, protein-fat emulsion, wheat flour, edible salt, sodium nitrite. Raw meat material comprises mixture of first and second grade trimmed ground beef mass containing 10.0-12.5 wt% of connective and adipose tissue and trimmed ground sausage pork containing 50-60 wt% of adipose tissue. First and second grade beef is used in the ratio of from (21.4:8.6) to (32.7:12.3), when weight percent of connective and adipose tissues in ground mass makes 10 wt%, and in the ratio of up to (16:13.9)-(24.9:20.1), when weight percent of connective and adipose tissues in ground mass makes 12.5 wt%. The amount of trimmed sausage pork is 60-90% by weight of trimmed beef at total content in its ground mass of connective and adipose tissue of 10% and 12.5%, respectively. Sausage additionally comprises cheeks, phosphate, ascorbic acid, complex phosphate-containing additive, preferably of Almi company, comprising spice mixture or cracked sweet pepper, black pepper or cracked white pepper, sand sugar or glucose. Protein-fat emulsion comprises soya protein, water for hydration thereof and at least half the receipt amount of cheeks, with amount of isolated soya protein being less than that of cheeks by 4-6 times. 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. 3 cl