METHOD FOR PRODUCING HIGH-GRADE BAVARIAN SAUSAGE OF "KLINSKAYA" VERSION Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves mincing basic raw meat produced from trimmed beef or mixture of first-grade and second-grade trimmed beef with total content in minced mass of connective and adipose tissue of 10.0-12.0 wt%, trimmed pork comprising 50-60 wt% of adipose tissue, with amount of trimmed pork making 60-90 wt% of total amount of raw meat material from trimmed beef and with total amount of connective and adipose tissue in raw meat from trimmed beef making 10.0-12.0%, respectively; providing salting and maturation; preparing farce from matured raw meat with the use of cheeks, hydrated soya protein mixed with side lard, wheat flour, phosphate, ascorbic acid, sand sugar or glucose and spices or complex phosphate-containing additive comprising spice mixture; in the process of farce preparing, adding sodium nitrite and water and/or ice; filling sausage casings with farce; providing thermal processing by heating through of sausages at temperature of 60-65 C and relative humidity of 60-65% for 15-18 min, drying at the same temperature range and relative humidity of 20-25% for 20-22 min, smoking at temperature of 74-76 C and relative humidity of 99-100% for 15-20 min until temperature in sausage link reaches 68-74 C; holding for 6-10 min without reducing temperature in sausage link center; cooling. EFFECT: increased biological value of finished product due to balanced selection of basic raw material, optimized raw meat material preparing and processing modes, and increased yield of ready products. 11 cl, 3 ex