LINKED SAUSAGES Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: linked sausages are made in the form of loafs comprising receipt components, such as trimmed beef, trimmed sausage pork, soya protein, wheat flour, edible salt, sodium nitrite, additives comprising condiments and spices. Trimmed sausage beef or mixture of trimmed first and second grade beef used for production of linked sausages has total content in minced mass of connective and fatty tissues of 10-12%, with ratio of trimmed raw beef mass and trimmed raw sausage pork mass being 1:(0.8-1.1). Linked sausages additionally contain receipt components, such as side pork lard or sausage lard, garlic, phosphate, and ascorbic acid. Additive containing condiments and spices is complex phosphate-containing additive, preferably of "Almi" company, comprising mixture of spices, or sand sugar, or glucose, and cracked black pepper. Linked sausages comprise isolated soya protein as component of protein-fat stabilizer prepared with the use of isolated soya protein, at least 50 wt% of receipt amount of pork side lard or sausage lard, and water for hydrating isolated soya protein. EFFECT: increased nutritive and biological value of finished product due to balanced selection of basic raw meat, improved texture and organoleptical properties such as flavor and aroma. 8 cl, 3 ex