METHOD FOR PRODUCING SAUSAGES WITH CHEESE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves mincing basic raw meat obtained from trimmed beef comprising connective and fatty tissues in an amount of from 10.0% to 12.5% or mixture of first and second grade trimmed beef with total content in minced mass of connective and fatty tissues of 10.0-12.5% with ratio thereof per 100 kg of trimmed beef being (71.4:28.6)- (53.6: 46.4); salting and holding raw meat for maturation; preparing side or sausage lard, and/or cheek, or mixture of side or sausage lard and/or cheek with preliminarily salted and matured fatty trimmed pork comprising 50-85 wt% of fatty tissue used in an amount of up to 10% by weight of side or sausage lard, or cheek, or mixture of side or sausage lard and cheek; preparing sausage farce by cutting in conjunction with water and/or ice, and/or ice-water mixture, sodium nitrite solution, phosphate, garlic, ascorbic acid, complex phosphate-containing additive comprising mixture of spices or condiments with sand sugar or glucose, wheat flour and hard cheese, with the latter being used in an amount of 15.5-27.6% by weight of raw trimmed meat; filling sausage casings with farce and subjecting resultant sausages to thermal processing including heating sausages through at temperature of 60-65 C and relative humidity of 50-55% for 13-17 min, slight drying at the same temperature and relative humidity of 15-18% for 30-35 min, smoking at temperature of 65-70 C with the use of turbulized smoke-air mixture supplied in circulation mode around sausage links. Moisture content of smoke-air mixture used during terminating quarter of smoking time is set to be 2.5-3 times higher than moisture content of air for slight drying mode. Method further involves cooking sausage links at temperature of 74-76 C and relative humidity of 99-100% for 15-20 min until temperature inside sausage links is 68-74 C, followed by holding for 6-8 min without reducing temperature inside sausages; cooling. EFFECT: increased biological value of ready product by balanced selection of raw meat components and optimized processes, and stable yield of finished product. 15 cl, 8 ex