FIRST-GRADE LINKED SAUSAGE "KLINSKYE" AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef, preferably sausage beef, containing no more than 12 wt% of connective and fatty tissue, trimmed sausage pork, wheat flour, hydrated soya protein, and beef meat farce mass with connective and fatty tissue content corresponding to that of trimmed sausage beef; producing beef farce mass from second-grade beef by pressing through perforated surface having openings of 2-3 mm diameter for mechanical additional trimming of second-grade beef after manual trimming thereof; using beef farce mass in an amount of 10-55% by total weight of raw trimmed beef used for production of sausages; grinding trimmed sausage beef and pork; salting; preparing farce from raw meat material by cutting with the use of coolant, edible salt put onto beef farce mass, as well as sodium nitrite, garlic, spice and condiment; molding; thermal processing and cooling sausage links. EFFECT: increased quality of finished product with stable functional-processing properties. 22 cl, 4 ex