TOP-GRADE LINKED BAVARIAN SAUSAGES OF KLINSKY VERSION AND METHOD FOR PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat material with the use of trimmed sausage beef, sausage pork, hydrated soya protein, cheek, wheat flour and sausage beef mass, with connective and fatty tissue content corresponding to that of trimmed sausage beef; producing beef farce mass from second-grade beef by pressing it through perforated surface with openings of 2-3 mm diameter during additional mechanical trimming of second-grade beef after manual trimming thereof; using raw meat of beef, trimmed sausage pork, cheek and hydrated soya protein in the ratio of 1: (0.64-0.82): (0.4-0.6): (0.15-0.33), with beef farce mass being used in an amount of 10-55% by weight of raw beef meat; mincing trimmed sausage beef and sausage pork; salting; preparing sausage farce by cutting with the use of coolant, edible salt in an amount depending on farce beef meat weight, sodium nitrite, spice and condiment; molding linked sausages; carrying out thermal processing and cooling. EFFECT: increased quality and consumer properties of finished product, reduced production costs by improved functional and processing properties of low-grade cooled trimmed beef due to optimized processing of raw meat. 22 cl