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

FIELD: meat industry. SUBSTANCE: method involves mincing basic raw meat obtained from trimmed sausage beef or mixture of first and second grade trimmed beef, with total content in minced mass of connective and fatty tissue of 10-12 wt%, and trimmed sausage pork with fatty tissue content of 50-60 wt%; salting; maturing; preparing farce from matured raw meat with the use of side or sausage lard, hydrated soya protein, wheat flour, garlic, phosphate, sand sugar or glucose, ascorbic acid and condiments or complex phosphate-containing additive including spice mixture; introducing sodium nitrite and water, and/or ice-water mixture, and separately water and ice during farce preparing; filling sausage casings with farce; providing thermal processing of sausage links by heating at temperature of 60-65 C and relative humidity of 54-65% for 15-25 min; slightly drying at the same temperature and relative humidity of 20-25% for 40-55 min; smoking at temperature of 68-72 C for 13-15 min with smoke-air mixture supplied in direction traverse to longitudinal axis of linked sausages; setting relative humidity value exceeding said parameter for slight drying process by 2.0-2.5 times at the end of third part of smoking time; cooking at temperature of 74-76 C and relative humidity of 99-100% until temperature inside links is 68-74 C; holding linked sausages for 8-10 min without reducing temperature inside linked sausages; cooling ready product. EFFECT: increased biological value of finished product by balanced selection of basic raw meat with different connective and fatty tissue content and optimized preparing and processing modes providing for stable yield of ready products. 15 cl