METHOD OF PRODUCING VIENNA SAUSAGES Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves grinding basic raw meat produced from trimmed sausage beef or trimmed first grade beef comprising connective tissue and fatty tissue in the ratio of about 12 wt% and of about 6 wt%, respectively, and trimmed fatty pork or sausage pork comprising fatty tissue in the ratio of 50-85 wt% and of about 60 wt%, respectively; salting raw meat and holding for maturation; preparing hog skin emulsion by holding hog skin in water while introducing edible salt and part of receipt amount of phosphate used for preparing said emulsion until its weight has increased by 20- 30%; cutting together with remaining part of receipt amount of phosphate and process coolant until temperature of said emulsion is 10-12 C by the end of cutting process; preparing farce from matured raw meat, side lard, soya protein, prepared hog skin emulsion, wheat flour, phosphate, ascorbic acid, phosphate-containing complex additive comprising spice mixture or mixture of spices with sand sugar or glucose; providing cutting process while adding into farce 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 sausage links at temperature of 60-65 C and relative humidity of 50-55% for 13-15 min; slightly drying at temperature of 60-65 C and relative humidity of 20-25% for 40-45 min; smoking at temperature of 65-70 C for 8-11 min; cooking at temperature of 74-76 C and relative humidity of 5-100% until temperature inside sausages is 68-74 C; holding for 6-10 min without reducing temperature in central part of sausages; cooling. EFFECT: increased biological value of finished product due to balanced selection of basic raw meat, reduced cost due to optimized preparing and thermal processing modes, and stable yield of product. 23 cl, 8 ex