METHOD FOR PRODUCING SAUSAGES AND SAUSAGES (VERSIONS) Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef with connective and fatty tissue content of 6.0-13.0 wt%, and beef farce meat mass produced from trimmed beef with connective and fatty tissue content equal to that of trimmed beef; preparing raw meat of pork; producing beef farce meat mass from trimmed beef with connective and fatty tissue content exceeding 13 wt% by pressing through perforated surface with 2-3 mm diameter of openings, with beef being subjected to mechanical additional trimming after manual trimming; removing separated meat mixture containing connective tissue with meat flesh and fatty tissue remains; using beef farce meat mass in an amount of 10-55% by total weight of raw beef meat; grinding trimmed raw meat of beef and pork; salting; preparing sausage farce by cutting raw meat with the use of wheat flour or starch, coolant, additional materials such as edible salt used in an amount depending on amount of beef farce meat mass, sodium, spice and condiment; forming sausage links; subjecting to thermal processing and cooling. Method may be used for producing, preferably, top-grade "Bavarian Po-Klinsky", Vienna, "Klinsky" cheese sausages. EFFECT: improved quality and increased consumer properties of finished product. 22 cl, 4 ex