FIELD: meat industry. SUBSTANCE: method involves manually trimming raw meat; forming two groups of raw meat, one group including beef with connective and fatty tissue content of about 10% in an amount of 74-82% by receipt weight of trimmed beef, and pork with fatty tissue content of about 50% in an amount of 68-75% by receipt weight of trimmed pork in farce, and other group including remaining part of receipt amount of raw meat of ground trimmed pork with fatty tissue content of 50-70 wt% and manually trimmed low-grade beef ground by grinder with discharge grid openings of 16-25 mm diameter, with following mechanical trimming by pressing through perforated surface with diameter of openings of 2-3 mm; obtaining farce meat mass and meat mass containing separated mechanically processed connective tissue with flesh and fatty tissue remains; introducing said meat mass into farce meat mass in an amount providing connective and fatty tissue content of 18-20 wt%; grinding raw meat of one group in grinder; introducing phosphate-containing preparation, sodium nitrite solution, ice-water mixture, and edible salt; mixing raw meat for about 30 min and directing for maturation for 36-48 hours at temperature of 0-4 C; cutting raw meat of other group initially in mixing mode while sequentially introducing into cutter farce meat mass, protein preparation in the form of hydrated soya protein in an amount of 20-25% by receipt weight of raw meat, sodium nitrite solution, edible salt, wheat flour or starch, garlic, spice and condiment, ice-water mixture and, after 2-3 min mixing, trimmed pork and ascorbic acid; continuing cutting procedure in vacuum cutting mode until obtaining farce of pasty consistency having temperature of 8-10 C; adding matured raw meat of above mentioned group of raw meat containing 1.0-1.5 cm pieces of meat and continuing cutting procedure in mixing mode with operating parameters similar to those of previous mixing stage to obtain sausage farce with temperature of about 12 C; heating sausage loafs through at temperature of 55-60 C and relative humidity of 55-65% and slightly drying; cooking in the same chamber at temperature of 70-76 C and relative humidity of 95.0-99.0% until temperature inside loaf is 68-74 C, with temperature being continuously increased and kept at value of about 75 C. EFFECT: improved quality of finished product by optimized selection of raw meat mechanical and thermal processing operations. 14 cl, 6 ex
