LINKED SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: sausage is made in the form of links prepared from receipt components, such as trimmed beef, trimmed pork, hog skin emulsion, hydrated soya protein, wheat flour, edible salt, sodium nitrite, additives containing spices. Sausage is characterized in that it comprises mixture of trimmed sausage beef and second-grade trimmed beef with total content of 13-19 wt% of connective and fatty tissue in ground mass, sausage trimmed pork and side fat. Sausage trimmed pork is used in an amount equal to total amount of sausage trimmed beef and second-grade trimmed beef or exceeding said amount by no more than 20 %, with basic raw meat fat content being taken into account. Additive containing mixture of spices is complex phosphate-containing additive, preferably of "Almi" company, comprising mixture of spices. Sausage further contains phosphate, ascorbic acid 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 amount of phosphate required for preparing hot skin emulsion, until its volume is increased by 20-30%, with following three-staged cutting. First stage involves adding remaining part of phosphate and one third part of process coolant and cutting until temperature in cutter is 30-35 C. Second stage involves adding one third part of process coolant and cutting until temperature in cutter is 25-30 C. Third stage involves adding remaining part of process coolant and edible salt and cutting until temperature in cutter is 4-6 C for obtaining homogeneous pasty viscous mass. EFFECT: increased nutrient and biological value of finished product by balanced selection of raw meat components, improved texture and organoleptical properties, and reduced production costs. 6 cl