SEMI-SMOKED SAUSAGE (VERSIONS) AND METHOD OF PRODUCING SEMI-SMOKED SAUSAGE, IN PARTICULAR, GARLIC SAUSAGE "PO-KLINSKY" AND SEMI-SMOKED SAUSAGE "PO-KLINSKY" Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of semi-smoked sausages. SUBSTANCE: method involves preparing raw meat of trimmed beef comprising no more than 20 wt% of connective and fatty tissue and beef meat mass comprising 94.5-96.0 wt% of connective tissue, 3.0-4.0 wt% of muscular tissue and 1.0-1.5 wt% of fatty tissue; preparing farce by cutting while adding hydrated soya protein, edible salt, sodium nitrite, garlic, spice and condiment, with ratio of total amount of beef and beef meat mass and hydrated soya protein being 1:(0.18-0.46), respectively; in the process of cutting, initially introducing beef meat mass and water or ice-water mixture and cutting beef meat mass in cutting mode; molding for producing sausage loafs; providing settling, thermal processing, smoking with smoke-air mixture, cooking with following cooling and packaging. EFFECT: improved quality and stabilized organoleptical properties of finished product. 17 cl