SHPIKACHKI-TYPE SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: shpikachki-type sausage is prepared on the basis of raw meat of trimmed beef and pork, pork fat, hydrated soya protein, edible salt, sodium nitrite, and garlic. Raw meat contains trimmed beef with total amount of 9.5-12.5 wt% of connective and fatty tissue in ground mass, and trimmed pork with total amount of up to 70 wt% of fatty tissue. Trimmed pork is used in an amount of 51-105% by weight of trimmed beef, with total content of connective and fatty tissue in trimmed beef of 9.5-12.5 wt%. Basic farce comprises wheat flour, phosphate, sand sugar, ascorbic acid, spices or complex phosphate-containing mixture of spice and condiment, preferably of "Almi" company. Pork fat is side or sausage fat frozen to temperature not in the excess of -8 C, said fat is added to basic farce having temperature of 7-10 C and produced by cutting above components, with following cutting of basic farce and side or sausage fat, after introducing thereof, in cutting mode until formation of homogeneous mass comprising pieces of side or sausage fat of predetermined size, in particular, 3-4 mm. EFFECT: increased nutritive and biological value of finished product by balanced selection of basic raw meat, improved texture and organoleptical properties, including flavor and aroma, and reduced production costs. 13 cl