HIGHEST GRADE VIENNA SAUSAGE AND METHOD FOR PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat from trimmed sausage beef, fat pork, pork side lard, hydrated soya protein, protein stabilizer, wheat flour, and minced beef mass comprising connective and adipose tissues in an amount corresponding to that of trimmed sausage beef; obtaining meat mass from second grade beef by pressing it through perforated surface with diameter of perforations of 2-3 mm, by additional mechanical trimming performed after manual trimming and separating meat mixture comprising up to 4 wt% of connective tissue with meat flesh remains and up to 1.5 wt% of adipose tissue, with beef meat mass, pork meat mass, hydrated soya protein and protein stabilizer being used in the ratio of 1:(1.3-1.7): (0.3-0.5): (0.2-0.43), and meat mass being used in an amount of from 10% to 55% by total weight of raw beef meat used for producing sausage; mincing trimmed sausage beef and fat pork; salting; preparing farce from raw meat by cutting it while adding edible salt, sodium nitrite, spices and condiments; molding sausage from farce; subjecting to thermal processing and cooling. Method allows the highest grade Vienna sausages to be produced from low-grade raw meat material. EFFECT: increased efficiency and improved quality of sausage products. 22 cl, 2 ex