MUNICH WHITE SAUSAGE AND METHOD FOR PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves grinding basic raw meat produced from trimmed non-fat pork with connective and fatty tissue content of no more than 10 wt% and trimmed semi-fat pork with fatty tissue content of 35-55 wt%; salting; preparing side pork lard or sausage lard and/or cheek, with ratio of used trimmed non-fat pork, trimmed semi-fat pork and side pork lard or sausage lard and/or cheek being 1:(3.8-5.7):(1.6-2.7); preparing farce by three-staged cutting: at first stage simultaneously introducing trimmed non-fat and semi-fat pork, side pork lard or sausage lard and/or cheek, fresh onion, spices and condiments, phosphate, adding at least two thirds of process coolant and cutting in mixing mode until farce temperature is 4-7 C, adding remaining amount of process coolant, at second stage providing cutting until farce temperature is 7-9 C, at third stage introducing into cutter dried parsley and continuing cutting while mixing until components are uniformly distributed in farce mass and farce temperature is 10-11 C; molding farce mass for obtaining sausage loaf; subjecting sausage loafs to thermal processing by cooking at temperature of 74-78 C for 40-50 min until temperature inside sausage loaf is 68-74 C; holding for 6-8 min without reducing temperature inside sausage loaf; cooling sausage loaf. EFFECT: increased biological value and stable yield of finished product by balanced selection of raw meat and optimized raw meat preparing and processing modes. 18 cl, 7 ex