METHOD FOR PRODUCING SAUSAGE "KLINSKAYA" Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves mincing basic raw meat material comprising first-grade trimmed beef containing about 6wt% of connective and adipose tissue and trimmed pork containing about 60 wt% of adipose tissue; providing salting and maturation of raw meat; preparing emulsion from hog skin by holding it in water containing edible salt and portion of receipt amount of phosphate, used for producing said emulsion, until weight of hog skin is increased by 20-30%; providing cutting with the use of remaining portion of receipt amount of phosphate and process coolant so that temperature of emulsion reaches 10-12 C at the end of cutting process; preparing farce by cutting matured raw meat, side lard, soya protein ready hog skin emulsion, wheat flour and phosphate, ascorbic acid, complex phosphate-containing additive or spice with sand sugar or glucose; in the process of cutting, introducing sodium nitrite and water, and/or ice, and/or ice-water mixture; filling sausage casings with farce and subjecting to thermal processing by heating through, slight drying, smoking and cooking of sausages. Heating-through process is carried out at temperature of 58-62 C and relative humidity of 48-52% for 15-17 min, drying process at temperature of 60-62 C and relative humidity of 20-22% for 45-50 min, smoking process at temperature of 63-67 C for 8-11 min, cooking process at temperature of 72-76 C and relative humidity of 95-100 C until temperature inside sausage reaches 68-74 C. Subsequent holding process is carried out for 6-10 min without reducing temperature inside sausage link and is followed with cooling process. EFFECT: increased biological value of finished product by balanced selection of basic raw meat material and reduced production cost by optimal thermal processing modes. 13 cl, 2 ex