SAUSAGE LINKS Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: sausage is produced in the form of links and is prepared on the basis of components, such as trimmed beef, trimmed sausage pork, soya protein, wheat flour, edible salt, sodium nitrite, spice-and-condiment containing additive. Trimmed beef is trimmed sausage beef or mixture of trimmed first and second grade beef with total content of 10-12 wt% of connective and fatty tissue in ground mass. Weight ratio of raw trimmed beef and trimmed sausage pork is 1.0:(1.05-1.4). Sausage receipt components further include canned or dried garlic, phosphate and ascorbic acid. Spice-and-condiment containing additive is complex phosphate containing additive comprising spice and condiment mixture, preferably of "Almi" company, or sand sugar or glucose, black and/or white cracked pepper. Soya protein is used as protein-fat stabilizer prepared with the use of isolated soya protein, pork side fat or sausage fat or pork fat cuttings and hydration water, used in the ratio of 1:(1.0-3.0):(2.6-6.0). EFFECT: increased biological and nutritive value of finished product by balanced selection of basic material, improved texture and organoleptical properties, including flavor and aroma. 10 cl, 3 ex