TOP-GRADE LINKED SAUSAGE "DETSKYE PO-KLINSKY" AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: meat industry. SUBSTANCE: method involves preparing raw meat of trimmed beef containing no more than 6 wt% of connective and fatty tissue and beef meat mass with the same content of connective and fatty tissue; producing beef meat mass by pressing through perforated surface having 2-3 mm sized openings for mechanical additional trimming of cooled trimmed beef containing more than 6 wt% of connective and fatty tissue, but below 20 wt% after manual trimming thereof; using beef meat mass in an amount of 10-55% by total weight of raw beef in sausage; preparing raw meat of trimmed pork containing 30-50 wt% of fatty tissue, beef brains, dry milk, hydrated egg powder, hydrated soya protein, and preparing additional materials, such as edible salt, sodium nitrite, spice and condiment; grinding raw meat; salting; preparing farce from raw meat by cutting with the use of additional materials, water or ice-water mixture; molding sausage links; providing thermal processing by heating through at temperature of 60-65 C and relative humidity of 50-55% for 15-18 min; providing slight drying at the same temperature and relative humidity of 20-25% for about 40 min; smoking at temperature of 65-70 C for 7-9 min; cooking at temperature of 74-76 C and relative humidity of 98-99% until temperature inside sausage links is 68-74 C; cooling sausage links. EFFECT: improved quality, attractive general appearance and stable functional-processing properties of finished product. 14 cl, 2 ex