SEMI-SMOKED SAUSAGES "PIKANTNYE" AND METHOD OF PRODUCING THE SAME Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of semi-smoked sausages. SUBSTANCE: method involves preparing receipt components: raw meat of trimmed beef containing no more than 12 wt% of connective and fatty tissue, trimmed pork containing no more than 60 wt% of fatty tissue, and side pork fat, hydrated soya protein, edible salt, sodium nitrite, fresh ground garlic, ground bulb onion, spice and condiment; grinding trimmed beef in grinder having discharge grid with openings of 2-3 mm diameter; providing staged preparing of farce; first stage involving introducing at least half the receipt amount of trimmed ground beef into cutter and adding ice in an amount of at least 15% by receipt weight of raw meat, edible salt, sodium nitrite, fresh ground garlic, ground bulb onion, spice and condiment, hydrated soya protein and cutting in cutting mode for 6-8 min; second stage involving introducing remaining half of trimmed ground beef, trimmed pork and 400-600 g pieces of side pork fat and continuing cutting in mixing mode during 2-3 revolutions of cutter bowl; third stage involving grinding resultant farce mass in grinder having discharge grid with 8-13 mm sized openings; molding sausage loafs of 20 cm length and 22-24 mm diameter; settling, thermal processing and cooling of sausage loafs. EFFECT: improved quality of ready product with stable organoleptical properties provided by balanced selection of basic raw meat and optimal selection of operations and modes. 10 cl, 2 ex