SAUSAGES Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: sausages comprise trimmed beef, trimmed pork, hog skin emulsion, hydrated soya protein, wheat flour, edible salt, sodium nitrite, and additives containing spice mixtures. Sausages are produced from first and second grade trimmed beef mixture with total content in ground meat mass of connective and fatty tissue of 10.0-12.5 wt%. Amount of first grade trimmed beef per 100 kg of meat mixture is 71.4-53.6 wt% and amount of second grade trimmed beef is 28.6-46.4 wt% depending on certain weight part of connective and fatty tissue in mixture. Amount of trimmed sausage pork is equal to amount of first and second grade trimmed beef or exceeds it by about 20%. Additive containing spice mixture is complex phosphate-containing additive, in particular, of "Almi" company, comprising spice mixtures, or black cracked pepper, or white cracked pepper, sand sugar or glucose and sweet pepper. Sausages also comprise phosphate and hog skin emulsion produced by holding hog skin for 1-3 days at temperature of 2.0-6.0 C in solution comprising edible salt and part of receipt content of phosphate used for preparing hog skin emulsion until its mass is increased by 20-30%, with following three-staged cutting of hog skin: first stage including adding remaining part of receipt amount of phosphate and one third part of process coolant and cutting until temperature in cutter is 30-35 C, second stage including adding one third part of process coolant and cutting until temperature in cutter is 25-30 C, and third stage including adding remaining part of process coolant and edible salt and cutting until temperature in cutter is 4-6 C and obtaining homogeneous pasty viscous mass. EFFECT: increased nutritive and biological value, improved texture and organoleptical properties of finished product by balanced selection of raw material. 8 cl, 3 ex