METHOD OF PRODUCING LINKED SAUSAGE Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves grinding raw meat of trimmed beef and trimmed semi-fat pork used in predetermined amount; salting; preparing meat farce by cutting with the use of edible salt, sodium nitrite, garlic, spice mixture or black cracked pepper or white cracked pepper, ground coriander, sand sugar, and coolant; molding for obtaining sausage links; thermal processing with following cooling of sausage links; additionally using phosphate, ascorbic acid; using second-grade trimmed beef as raw meat of trimmed beef and additionally farce mass produced from second-grade trimmed beef separated during manual deboning, said second-grade trimmed beef being preliminarily subjected to manual trimming and removal of coarse connective and fatty tissue with following mechanical trimming accompanied with separation by pressing of farce mass containing 18-20 wt% of connective and fatty tissue and mixture comprising unpressed connective and fatty tissue fractions; using in sausage receipt additional amount of pressed out farce mass of up to 10% by weight of second-grade trimmed beef, with amount of second-grade trimmed beef being accordingly reduced; using second-grade trimmed beef in the form of frozen blocks of trimmed meat; grinding frozen blocks for obtaining chips and introducing chips into cutter for producing meat farce; defrosting trimmed semi-fat pork and subjecting to manual trimming and separating receipt amount of trimmed semi-fat pork containing 30-50 wt% of fatty tissue; grinding trimmed semi-fat pork in grinder; salting and maturing before introducing into cutter for 10-11 hours at temperature of 0-4 C; providing three-staged cutting of meat farce in cutter, with first stage involving introducing second-grade trimmed beef, phosphate, half amount of coolant, sodium nitrite solution, edible salt, spice mixture or black cracked pepper or white cracked pepper, ground coriander, sand sugar, and garlic into cutter, second stage involving cutting in cutting mode for 4-5 min until temperature of farce is 5-6 C and introducing trimmed semi-fat matured pork, additional farce mass, ascorbic acid and remaining part of coolant, and third stage involving continuing cutting process under vacuum; setting total cutting time of 8-11 min and final temperature of ready meat farce not in the excess of 12 C. EFFECT: increased biological value of finished product by balanced selection of basic raw meat material, optimized preparing and processing modes, and stable yield of ready product. 12 cl, 1 ex