SAUSAGES Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: linked sausages are formed from receipt components including trimmed beef, trimmed pork, hydrated soya protein, wheat flour, sodium nitrite, additives containing condiment and spice. Raw meat used for producing sausages is mixture of trimmed first and second grade beef with total content of connective and fatty tissue in ground mass of 11-15% and ratio of first grade trimmed beef and second grade trimmed meat of (19.3:10.7)-(29.0-16.0) with content in trimmed beef ground mass of connective and fatty tissue of 11% to (10.7:19.3)-(16.0:29.0) with content in trimmed beef ground mass of connective and fatty tissue of 15%, and trimmed sausage pork with fatty tissue content of less than 60% and/or trimmed fat pork with fatty tissue content of 50-85% and additionally uses side lard. Trimmed sausage pork and/or trimmed fatty pork is used in an amount equal to an amount of first and second grade beef mixture or exceeding it by no more than 20%. Said additive is complex phosphate-containing additive, preferably of "Almi" company, comprising spice mixture, or sand sugar, or glucose, sweet cracked pepper, cracked black or white pepper. Sausage farce additionally comprises phosphate, ascorbic acid, and hog skin emulsion produced by holding skin for 1-3 days at temperature of 2.0-6.0 C in solution comprising edible salt and part of receipt amount of phosphate required for producing said emulsion until its mass is increased by 20-30%, with following three-staged cutting of hog skin: first stage involving adding of remaining part of receipt amount of phosphate and one third part of process coolant and cutting in cutter until temperature in cutter is 30-35 C, second stage involving adding about one third of process coolant and cutting to temperature in cutter of 25-30 C and third stage involving remaining part of process coolant and edible salt and cutting, with following adding of slaughtered livestock blood in an amount of 0.5-0.7% per 100 kg of swollen skin until temperature in cutter is 4-6 C and obtaining homogeneous pasty viscous mass. EFFECT: increased nutritive and biological value of finished product by balanced selection of raw meat and other components, improved texture, and improved organoleptical properties. 6 cl, 2 ex